Grilled Moroccan Chicken and Grape Bowl

For bowl, cook couscous in boiling salted water until al dente. Drain, rinse with cold water, and combine with 2 tablespoons olive oil. Set aside. 

Combine couscous with carrots, tomatoes, parsley leaves, Ras al Hanout, and salt.  Mix well and set aside.

Rub chicken breasts with harissa paste, remaining tablespoon olive oil and salt. Grill on both sides until cooked through. Set aside to cool. Slice into ¼-inch slices.

Meanwhile, for vinaigrette, place all ingredients in a blender and puree until smooth. 

To serve, toss prepared bowl ingredients with vinaigrette and portion into four bowls.  Top with sliced chicken, grapes and almonds.