North African Harissa Chicken and Couscous

In a medium bowl, combine the chicken pieces, harissa paste, olive oil, lemon juice, and ground cumin. Mix well to coat the chicken. Let marinate for at least 10 minutes.

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

While the chicken cooks, bring the chicken broth to a boil in a small saucepan.

Remove the saucepan from heat, stir in the couscous and raisins, then cover and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy.

Fluff the couscous with a fork.

Serve the harissa chicken over the fluffy couscous, garnished with toasted sliced almonds.