Prepare the couscous in lightly salted boiling water according to the instructions on the packet and let it cool down. Wash the herbs, shake dry and chop finely. Cut pomegranates in half, remove the seeds from the skin, place on a sieve and collect the juice.
Wash, clean and quarter the tomatoes. Remove seeds. Finely dice the flesh. Mix herbs, pomegranate seeds and tomatoes with the couscous, fold in 4 tablespoons of oil. Season with salt and pepper.
Peel and finely chop the garlic. Mix 2 tablespoons honey, garlic and 4 tablespoons oil. Season with salt and pepper. Peel and halve potatoes and cut them into 2 cm wide slices. Mix the marinade with the potatoes and place on a baking tray in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) Bake for 18-20 minutes.
Mix the pomegranate juice, 2 tablespoons honey and 2 tablespoons oil. Season with salt and pepper. Whisk the egg. Cut tofu into cubes. Turn the tofu in flour and pull it through the egg and turn it into flaked almonds.
Heat 1 tablespoon of oil in a frying pan and fry the tofu cubes for 3-4 minutes until golden brown. Cut dates in half. Pour marinade over the couscous and arrange everything together on a plate. Sprinkle with dates, sea salt and coarse pepper.