Honey Harissa Chicken with Herby Couscous & Roasted Vegetables

ROAST THE VEGETABLES
2 Preheat the oven to 420°F.
3 Add the mini potatoes, carrots, red peppers, and red onion to a 9×13 baking dish. Drizzle with olive oil and lemon juice, then add the grated garlic, onion powder, garlic powder, salt, and pepper.
4 Toss well to coat everything evenly.
5 Roast for 45-50 minutes, stirring halfway through, until the vegetables are tender and caramelized.
COOK THE HONEY HARISSA CHICKEN
7 Line a 9×13 baking sheet with parchment paper and place a wire rack on top.
8 In a large bowl, whisk together the olive oil, honey, harissa, grated garlic, lemon zest and juice, onion powder, garlic powder, chili flakes, salt, and pepper.
9 Add the chicken thighs and toss well until fully coated.
10 Arrange the chicken on the wire rack in a single layer to allow air to circulate and the skin to crisp.
11 Bake for 35-40 minutes, flipping the chicken halfway through cooking.
12 At the halfway point, drizzle 1 tablespoon of honey over the chicken and brush it across the tops to create a glossy, caramelized finish.
13 Cook until the chicken is golden and cooked through.
MAKE THE HERBY COUSCOUS
15 Bring 5⅓ cups of water to a boil in a large pot.
16 Add the pearl couscous and cook according to package instructions until tender. Drain if needed.
17 While still warm, stir in the olive oil, dill, mint, basil, parsley, chives, lemon zest, and lemon juice. Season with salt and pepper to taste.
18 Fluff well so the herbs are evenly distributed.
MAKE THE HONEY HARISSA VINAIGRETTE
20 In a small bowl, whisk together the harissa, lemon juice, Dijon mustard, olive oil, honey, chili flakes, grated garlic, salt, and pepper until smooth.
ASSEMBLE
22 Spread the herby couscous onto a large serving platter or bowl.
23 Top with the roasted vegetables, then arrange the honey harissa chicken over top.
24 Drizzle everything with the harissa vinaigrette.
25 Finish with crumbled feta, chopped pistachios, torn mint, and a squeeze of fresh lemon juice.