1Prepare Chicken: In a bowl, combine chicken thighs with 1 tbsp olive oil, harissa paste, minced garlic, lemon zest, salt, and pepper. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

2Cook Couscous: Bring vegetable broth or water to a boil. Add pearl couscous, reduce heat, cover, and simmer for 10-12 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.

3Roast Chicken: Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking sheet. Roast for 20-25 minutes, or until cooked through and lightly charred. Let rest for a few minutes before slicing.

4Toast Pine Nuts: While chicken roasts, lightly toast pine nuts in a dry pan over medium heat for 2-3 minutes until golden. Watch carefully to prevent burning.

5Prepare Salad: In a large bowl, combine the cooled pearl couscous with diced cucumber, cherry tomatoes, sliced red onion, chopped parsley, and chopped mint.

6Make Dressing: Whisk together remaining 2 tbsp olive oil, lemon juice, honey (if using), salt, and pepper in a small bowl.

7Assemble and Serve: Pour dressing over the couscous salad and toss gently to combine. Stir in crumbled feta (if using) and toasted pine nuts. Serve the sliced harissa chicken over the vibrant pearl couscous salad.