Prepare the harissa marinade: In a medium bowl whisk together the harissa paste, minced garlic, lemon juice and 4 tablespoons (60 ml) olive oil with a pinch of salt and a generous grind of black pepper. Taste — the lemon brightens and balances the spice. This marinade doubles as a basting sauce and flavor base; the oil suspends the chili oils in the harissa and helps carry flavor into the meat.

Marinate the chicken: Pat the 4 chicken thighs dry with paper towel (dry surface = better sear). Place thighs in a shallow dish or a resealable bag, pour two-thirds of the marinade over them and rub to coat; reserve the remaining third for basting and finishing. Marinate in the refrigerator for a minimum of 30 minutes and up to 2 hours. Why: acid and time (lemon) tenderize while the oil and harissa penetrate; don’t marinate much longer than 2 hours or the lemon can start to ‘cook’ and firm the meat.

Toast the almonds: While the chicken marinates, heat a small dry skillet over medium heat. Add the slivered almonds and toast, stirring constantly, until fragrant and just golden, 2–3 minutes. Remove to a bowl to stop cooking. Toasting deepens the almond’s nuttiness and keeps them crisp as a finishing texture contrast.

Prep the vegetables and couscous: Trim and halve baby carrots lengthwise, slice zucchini on the bias, rinse and pat dry cherry tomatoes, measure peas, chop herbs. Bring 300 ml of stock to a near-boil and keep hot. Why: mise en place speeds cooking and ensures vegetables hit the pan at the right time so they are tender-crisp.

Bloom and cook the couscous: In a medium saucepan or skillet, heat 1 teaspoon of the reserved olive oil over medium heat. Add the dry couscous and toast for 2 minutes, stirring — this step browns the tiny grains slightly and adds a nutty layer of flavor. Pour in the hot stock, add a pinch of salt, stir once, cover tightly and remove from heat. Let sit 5–7 minutes until all liquid is absorbed. Fluff with a fork to separate the grains.

Cook the carrots and zucchini: Heat a large skillet or grill pan over medium-high heat and add the remaining 3 teaspoons (or 1 tablespoon + 1 teaspoon) olive oil for vegetables. Add the carrots cut-side down first; sear without moving for 3–4 minutes to develop color, then toss and cook another 3–4 minutes until just tender. Add zucchini slices in the last 3–4 minutes so they get a good sear but remain slightly firm. Why: high-heat searing develops caramelized sugars and adds savory depth; staggered timing keeps each veg at its ideal doneness.

Blister the cherry tomatoes and warm the peas: Push the carrots and zucchini to one side of the pan (or use a separate hot skillet). Add the cherry tomatoes in a single layer and let them blister undisturbed for 2–3 minutes until skins blacken and burst; shake the pan to blister evenly. If using frozen peas, toss them in for 1–2 minutes at the end just to heat through (they keep color and snap). Why: blistering concentrates tomato flavor and adds a smoky note, while quick heating retains peas’ sweetness and bright green color.

Finish the couscous: Pour the fluffed couscous into a large mixing bowl. Stir in the hot peas (or warmed fresh peas), most of the chopped mint and parsley (reserve a little for garnish), the toasted almonds (reserve a few for finishing), a splash of lemon juice (if desired), salt and pepper to taste, and a drizzle of the reserved harissa marinade (start with 1–2 teaspoons — it’s concentrated). Toss to combine. Why: combining hot couscous with herbs and oil lets flavors marry and keeps the couscous fluffy rather than gummy.

Grill the chicken: Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Remove chicken from fridge and let sit 8–10 minutes to take the chill off (this promotes even cooking). Place thighs on the grill and cook 5–7 minutes per side, basting once or twice with the reserved marinade, until well-charred in spots and an instant-read thermometer inserted at the thickest point reads 74°C (165°F). Why: chicken thighs can take high heat and benefit from a good char to concentrate flavor; basting adds layers but avoid sugar-heavy bastes that burn.

Rest the chicken: Transfer grilled thighs to a cutting board, tent loosely with foil and rest for 5–7 minutes. Resting lets juices redistribute, keeping meat moist when cut. While the chicken rests, rewarm the vegetables briefly if needed and taste the couscous — adjust salt, lemon or harissa.

Plate and finish: Spoon a generous bed of lemon couscous onto each plate. Arrange the seared carrots, zucchini and blistered cherry tomatoes alongside or on top. Slice each chicken thigh and fan over the couscous. Dollop 1–2 tablespoons of Greek yogurt at the side or a smear on the plate; scatter the remaining fresh mint and parsley, toasted almonds and a light pinch of sumac or smoked paprika for color and tang. Finish with a drizzle of olive oil and a final crack of black pepper. Why: contrast of textures — creamy yogurt, crunchy almonds, tender veg and juicy chicken — creates restaurant-quality balance.