In a medium sized bowl, stir together Harissa spice, 1 1/2 tbsp olive oil, salt and lemon zest. Cut chicken breast into bite size pieces (~3/4" chunks). Stir in with spice blend and cover bowl. Let marinate in refrigerator for at least 1 hour.

In a small bowl, stir together yogurt, mint, salt, and lemon juice. Cover and let sit in refrigerator for at least 1 hour. If you like a lot of sauce double this.

Prepare couscous broth

In a medium sided bowl, stir together chicken broth, salt, lemon juice, zest, coriander, and Harissa spice. Set aside.

In a 4-6 quart pot with lid, heat 1 tbsp olive oil over medium high heat. Add chicken and stir until chicken is cooked through. Remove from pot and set aside.

Add another tbsp of olive oil to pot. Once oil is hot, about 1 minute, diced onion and red pepper. Saute until softened, about 6 minutes.

Add couscous broth to pot and let broth come to a boil. Once boiling, stir in couscous and chicken. Remove from heat and cover.

Let sit until liquid is absorbed, about 6-8 minutes. Stir well before serving. Top with mint yogurt sauce.