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1
In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes.
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2
Remove to a plate and set aside.
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3
In large skillet, heat 1 tablespoon oil over medium-high heat.
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4
Add tofu and stir-fry until lightly browned, about 7 minutes.
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5
Remove to another plate.
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6
In same large skillet, heat remaining 1 tablespoon oil over medium-high heat.
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7
Add onion and garlic and stir-fry 5 minutes.
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8
Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute.
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9
Return tofu to skillet.
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10
Stir in broth, honey and lemon juice and peel and bring to a boil.
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11
Reduce heat to medium, cover and simmer until tofu has absorbed flavors, about 15 minutes.
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12
With slotted spoon, remove tofu to a plate; cover with foil to keep warm.
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13
Add toasted almonds to liquid remaining in skillet and bring to a boil over high heat.
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14
Cook until liquid is slightly syrupy, about 5 minutes.
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15
Remove from heat and season with salt and freshly ground pepper to taste.
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16
Set aside.
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17
Make couscous: In medium saucepan, bring broth to a boil over high heat.
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18
Stir in couscous, cranberries and apricots, cover and remove from heat.
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19
Let stand, covered, 5 minutes.
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20
Fluff couscous mixture with a fork, stirring in parsley, mint and lemon juice and peel.
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21
Season with salt and freshly ground pepper to taste.
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22
Divide couscous mixture among 6 plates and top with tofu.
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23
Drizzle with honey-almond sauce and serve at once.
