In a medium-size saucepan bring 1 cup of water to a boil. Add the couscous and 1/2 teaspoon salt. Stir once around the pan then cover and remove from heat. Allow the couscous to steam for 5 minutes then remove cover and fluff with a fork.

Brown the tofu in two batches: Into a large skillet over medium-high heat, add 1 tablespoon olive oil. When the oil is hot, add 1/2 of the cubed tofu in an even layer. Cook for 5 minutes, shaking the pan to move the tofu around and turning to get a light brown crust on all sides. Set aside and repeat with the remaining tofu, adding an additional 1 tablespoon oil to the pan, if needed.

In a large salad bowl, mix together the couscous, tofu, tomatoes, and cucumber. Drizzle with dressing, stirring to combine.

Adjust seasoning to taste and serve.