For the marinade:
3 cloves garlic
2–3 tablespoons (30–45 ml) lemon juice
1/2 cup (120 ml) extra-virgin olive oil
1/3 to 1/2 cup (80–120 g) harissa paste
1 teaspoon (3 g) ground cumin
1/2 teaspoon (1.5 g) ground coriander
1 1/2 teaspoons (6 g) kosher salt
Pinch of MSG (optional)
Freshly ground black pepper, to taste
For the chicken:
2 pounds (900 g) boneless, skinless chicken thighs
1 tablespoon (15 ml) olive oil
For the couscous:
1 cups (250 g) Moroccan couscous
1-1/2 cups (360 ml) chicken stock
1/2 cup (75 g) raisins
1/2 cup (75 g) toasted almonds, chopped or slivered
2 tablespoons (30 ml) olive oil
For the yogurt sauce:
1 cup (240 g) Greek yogurt
2 cloves garlic, minced
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
Kosher salt, black pepper, MSG
2 tablespoons (10 g) chopped parsley
For the salad:
1 cucumber, diced
2 tomatoes, diced
1/2 small red onion, thinly sliced
1/2 cup parsley leaves (15 g)
Olive oil and lemon juice
Kosher salt and freshly ground black pepper
Marinate the chicken: Combine garlic, lemon juice, olive oil, harissa, cumin, coriander, salt, MSG, and pepper in a mortar and pestle or blender and pound or blend until emulsified. Taste—it should be quite salty. Place the chicken in a bowl and pour half the marinade over it, reserving the rest. Massage the marinade into the chicken so all surfaces are coated. Cover and refrigerate at least 1 hour and up to 4 hours (see note above).
Cook the chicken: Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook without moving until browned, about 5 minutes. Flip and cook until second side is browned, about 4–5 minutes longer. If the fond ever threatens to burn, reduce the heat. Transfer to a cutting board, leaving fat and fond behind.
Cook the couscous: Add chicken stock to the skillet and scrape up browned bits. Stir in raisins and bring to a simmer. Add couscous, stir once, cover, and turn off heat. Let sit 10 minutes. Season to taste and fluff with almonds and olive oil.
While the couscous cooks, make the sauce: Stir together yogurt sauce ingredients until smooth.
Chop and reheat the chicken: Chop chicken into bite-size pieces (about 1/2 inch / 1 cm). Return to skillet with reserved marinade and juices and cook, tossing, until coated and fully heated through, about 2–3 minutes.
Make the salad: Toss the salad with olive oil and lemon juice, salt, and pepper to taste.
Serve: Spoon couscous onto a platter, top with chicken, and serve with salad and yogurt sauce.