Moroccan Harissa Chicken and Couscous Salad

In a medium bowl, toss the cubed chicken with harissa paste until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.

While the chicken cooks, place the couscous in a heatproof bowl. Pour the hot chicken broth over the couscous, cover tightly with a lid or plastic wrap, and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.

In a large bowl, combine the cooked couscous, cherry tomatoes, diced cucumber, chopped mint, and chopped parsley.

Add the cooked harissa chicken to the couscous mixture. Drizzle with lemon juice and toss gently to combine.

Serve warm or at room temperature.