• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Bring a large pot of salted water to a boil.
• Quarter zucchini lengthwise, then cut into 1/4-inch quarter-pieces.
• Cut tomato into 1/4-inch pieces.
• Finely chop parsley.
• Drain olives, discarding liquid, then roughly chop.

• To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender. 
• Reserve 1/4 cup (1/2 cup) pasta water. Strain couscous, then return to the pot, off heat.

• Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Harissa Spice Blend.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**

• Meanwhile, reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and zucchini. Cook for 2-3 min, stirring often, until softened.
• Add remaining Harissa Spice Blend. Cook for 1 min, stirring often, until fragrant and zucchini is tender-crisp.
• Add tomatoes, olives, raisins, chicken broth concentrate, half the parsley, 1 tbsp (2 tbsp) butter and reserved pasta water. Bring to a simmer.
• Add cooked couscous. Season with salt and pepper, then toss to combine.

• Thinly slice chicken.
• Divide veggie couscous between bowls.
• Top with feta and chicken.
• Sprinkle with remaining parsley.

If you've opted to get chicken breasts, cook in the same way the recipe instructs you to cook the chicken thighs.