» Moroccan Chicken and Grape Bowl with Preserved Lemon and Grape Vinaigrette

Ingredients

• 1 cup Israeli couscous
• 2 tablespoons extra-virgin olive oil
• 1/2 cup carrots, thinly sliced
• 1/2 cup tomatoes, diced
• 1/2 cup parsley, leaves only
• 1 ½ teaspoons Ras al Hanout spice mixture
• 1/4 teaspoon salt
• 2 Chicken breasts, 8 oz. each
• 1 tablespoon Harissa paste
• 1 tablespoon extra-virgin olive oil
• 1/4 cup green California grapes
• 1 lemon, juiced
• 1 preserved lemon, rind only
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cilantro, chopped
• To taste salt
• To taste black pepper, ground
• 1 cup red California grapes, halved
• 1/2 cup sliced almonds, toasted