Mince the garlic. Seed and cut the tomatoes in to 1/2-inch pieces. Dice the cremini mushrooms in to bite-sized pieces. Chiffonade the mint.

Heat 1.5 Tbsp. olive oil in a medium saucepan over medium heat. Add tomatoes and 1 clove of minced garlic; season with salt, and cook, stirring and mashing tomatoes often, until tomatoes release their juices, about 4 minutes. Add cayenne (to taste) and mint (reserving some for garnish) and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool. Can be made a day ahead of time and stored in the refrigerator. Salsa should be fresh and light.

In a skillet, heat 1 Tbsp. olive oil and 1 clove of minced garlic over medium-high heat, about 2 minutes. Add the mushrooms and simmer over medium heat, stirring occasionally, until mushrooms become soft, slightly caramelized, and aromatic, about 7 minutes. Remove from heat and set aside.

While the mushrooms are sautéing, bring 1.5 cups of water in a saucepan to a boil over high heat. Remove the saucepan from heat and stir the couscous and a pinch of salt in to the boiling water. Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork before serving. If the rest of dinner isn't quite done, re-cover the pan after fluffing to keep the couscous warm. Salt and pepper to taste.

In a dry skillet, add almonds and warm over medium heat, stirring occasionally (to prevent burning). Once almonds become aromatic and browned, remove from skillet and set aside.

Place a dollop of couscous in the center of a plate. Add a layer of tomato salsa. Ladle the sautéed mushrooms overtop. Garnish with toasted almonds and remaining fresh mint.