For the chicken:

• 4 large boneless skinless chicken thighs (about 1-1.25 pounds)
• 1 1/2 tablespoons olive oil
• zest of 1 lemon (save juice for the sauce!)
• 1 teaspoon kosher salt or fine sea salt
• 1 teaspoon Ras El Hanout spice blend (homemade mix or store-bought, see note)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon runny honey

For the yogurt sauce:

• 1 cup plain yogurt
• juice of 1 lemon (zest goes into marinade!)
• 1/2 cup fresh mint leaves (about 1 clamshell), finely chopped 
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Ras El Hanout spice blend (homemade mix or store-bought, see note)
• 1 teaspoon runny honey
• 1/2 teaspoon garlic powder
• kosher salt or fine sea salt, to taste

For the couscous:

• 1 cup dry Moroccan couscous + 1 cup boiling water
• 1/2 teaspoon kosher salt or fine sea salt
• juice of 1 lemon, plus extra wedges for serving
• 2 tablespoons extra virgin olive oil
• 1/2 cup toasted pistachios, roughly chopped
• 1/2 cup toasted almonds, roughly chopped
• 3/4 cup dried fruit (raisins, figs and/or apricots), roughly chopped if needed
• fresh ground black pepper, to taste

Optional: pita bread, for serving