1. Zest and juice the lemon; set zest aside.
2. Combine harissa paste, garlic, lemon juice, maple syrup, and olive oil; reserve one-third of this marinade with added salt and one tablespoon water as a dressing.
3. Cut pressed tofu into cubes, toss with two-thirds of the marinade, and let sit for at least one hour.
4. Preheat oven to 225°C (435°F). On a baking tray, arrange marinated tofu on one side.
5. Toss cauliflower florets and courgette slices with olive oil, smoked paprika, nutritional yeast, and salt; place on the tray.
6. Add red onion wedges coated with olive oil and seasoned.
7. Roast vegetables and tofu for about 20 minutes, flipping tofu halfway. Remove onions when tender; check cauliflower and remove done pieces, baste tofu and roast another 5-10 minutes.
8. Pour boiling water over couscous with salt, cover, let sit for 5 minutes, then fluff. Stir in lemon zest, chopped parsley, and green olives.
9. Toast almonds or seeds in a dry pan over low heat until golden.
10. Assemble salad by layering couscous on a platter, top with roasted tofu, cauliflower, and onion. Garnish with pomegranate seeds, almonds, and extra herbs.
11. Optionally, serve with harissa-yogurt dressing or drizzle more reserved marinade.