• 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.

Si vous avez choisi les poitrines de poulet, les cuire de la même façon que la recette vous indique de cuire les haut de cuisse de poulet.