• To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate.
• Cover and bring to a boil over high.
• Once boiling, stir in couscous.
• Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
• When done, fluff couscous with a fork.

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Pick mint leaves from stems, then finely chop.
• Zest, then juice lemon.
• Roughly chop spinach.
• In a small microwave-proof bowl or a small pan over low heat, melt 1 tbsp (2 tbsp) butter. Add Harissa Spice Blend and half the honey (use all for 4 servings). Whisk to combine. (NOTE: This is for your chicken breast.)

• Heat a large non-stick pan over medium. 
• When hot, add almonds to the dry pan.
• Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) 
• Transfer to a plate.
  

• Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
• Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper. 
• Remove from heat.
• Transfer peppers to the plate with toasted almonds.

• Reheat the same pan over medium-high. 
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, then add chicken. Pan-fry for 1-2 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.) 
• Transfer chicken to a parchment-lined baking sheet. Brush harissa-honey mixture over chicken.
• Roast in the middle of the oven for 8-10 until cooked through.**

• Meanwhile, to a medium bowl, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
• To another small bowl, add mayo, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. 
• Season with salt and pepper, then whisk to combine. 
• Thinly slice chicken.
• Divide couscous between plates. Top with chicken.
• Drizzle creamy lemon sauce over top.
  

If you've opted to get chicken, reheat the same pan over medium-high. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then add chicken. Pan-fry for 1-2 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.) Transfer chicken to a parchment-lined baking sheet. Brush harissa-honey mixture over chicken. Roast in the middle of the oven for 8-10 until cooked through.**

Thinly slice chicken. Divide couscous between plates. Top with chicken.