Grilled Tofu and Squash With Chimichurri Sauce and Couscous [Vegan]

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 teaspoon dried oregano
• 1 cup parsley leaves
• 1/2 cup cilantro leaves
• 2 fresno or 1 jalapeño peppers, seeded and chopped
• 4 garlic cloves
• 2 tablespoons white wine vinegar
• 2 tablespoons plus 1 1/4 cup water, divided
• 1 tablespoon fresh lime juice (zest the lime before juicing)
• Salt and fresh ground black pepper
• 1 1/4 cups water
• 1 cup Israeli couscous
• 1 teaspoon lime zest
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1 cup fresh spinach, chopped
• 1 15.5-ounce can kidney beans, rinsed and drained
• 1 (14 to 16-ounce) extra firm tofu, pressed
• 2 summer squash
• 3 spring onions or 4 scallions

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