Spicy Harissa and Honey Glazed Chicken with Moroccan Couscous and Roasted Vegetables

Preheat your oven to 400°F (200°C). In a small bowl, mix together 3 tablespoons of harissa paste, 2 tablespoons of honey, 1 tablespoon of olive oil, and the juice of 1 lemon to create the glaze.

Place 4 chicken thighs in a baking dish and pour the harissa glaze over them, ensuring they are well coated.

Let the chicken marinate for at least 30 minutes for the flavors to meld. While the chicken is marinating, chop 1 red bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces.

Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper to taste. Spread the vegetables on a baking sheet and roast in the oven for 20 minutes.

After the chicken has marinated, place it in the oven alongside the vegetables and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Meanwhile, prepare the couscous by bringing 1 cup of chicken broth to a boil in a saucepan. Stir in 1 cup of couscous, cover, and remove from heat.

Let it sit for 5 minutes, then fluff with a fork. Once the chicken and vegetables are done, serve the chicken over a bed of couscous, topped with the roasted vegetables.

Garnish with fresh cilantro and a sprinkle of feta cheese for added flavor.