1In a medium bowl, combine 1 tbsp olive oil, harissa paste, honey/maple syrup, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and pepper. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

2Preheat oven to 200°C (400°F). Heat the remaining 1 tbsp olive oil in an oven-safe skillet (cast iron or similar) over medium-high heat. Sear the marinated chicken thighs for 3-4 minutes per side until nicely browned.

3While chicken sears, place couscous in a large heatproof bowl. Pour hot chicken broth over the couscous, add a pinch of salt, stir once, cover tightly with a lid or plastic wrap, and let stand for 5 minutes, or until all liquid is absorbed.

4Transfer the seared chicken in the skillet to the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 74°C/165°F).

5Once couscous is ready, fluff with a fork. Stir in the chopped dried apricots, chopped pistachios, fresh cilantro, and fresh mint. Taste and adjust seasoning as needed.

6Remove chicken from the oven. Let rest for a few minutes before serving. If desired, spoon any pan juices over the chicken.

7Serve the Apricot Harissa Chicken immediately alongside the fluffy Pistachio Couscous.