• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• To an unlined baking sheet, add almonds.
• Toast in the middle of the oven for 2-3 min, stirring halfway through, until golden. (TIP: Keep an eye on them so they don't burn!)
• Transfer toasted almonds to a plate.
• Turn oven broiler to high.

• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Roughly chop spinach.
• Peel, then mince or grate garlic.
• In a small bowl, stir together honey and Harissa Spice Blend.

• To a medium pot, add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high.
• Once boiling, add spinach, then stir until wilted.
• Remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.

• Heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear fot 6-7 min per side until golden.
• Remove from heat, then spoon harissa-honey mixture over chicken. (NOTE: Chicken will finish cooking in step 5.)

• Arrange tomatoes around chicken in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer chicken and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
• Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.
• Broil in the middle of the oven for 8-10 min until tomatoes burst and chicken is cooked through.** 
• Meanwhile, to a medium bowl, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

• Fluff couscous with a fork, then stir in toasted almonds.
• Thinly slice chicken.
• Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan.
• Drizzle with garlic sauce.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get chicken breasts, season and cook in the same way the recipe instructs you to season chicken thighs. Increase pan-frying time to 6-7 min per side.**