While you're gathering ingredients, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the fresh parsley—set all vegetables aside in separate bowls. In a small bowl, combine the cinnamon, paprika, ground ginger, nutmeg, cayenne pepper, salt, and garlic powder to create your spice blend (you'll use 1 tablespoon of this plus the separate Moroccan spice mix for the chicken). Bring 1.75 cups of water to a boil in a saucepan with a pinch of salt, then add the couscous, stir once, cover, and remove from heat—let it sit undisturbed while you cook the chicken.

Cut the chicken breast into 1-inch chunks and place in a bowl. Add the 1 tablespoon Moroccan spice mix and 1.5 tablespoons olive oil, then toss until the chicken is evenly coated. Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for 3-4 minutes until the pieces are golden brown on at least one side. I like to let the chicken develop a nice crust without stirring too much—this builds flavor through browning rather than steaming the meat.

Stir the tomato paste into the seared chicken and cook for about 1 minute, allowing it to caramelize slightly and deepen in flavor. Pour in the 1 cup of chicken broth and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through (it should be tender and no longer pink inside). The sauce should coat the chicken pieces with a rich, concentrated flavor.

Remove the couscous from heat and fluff it gently with a fork, breaking up any clumps so each grain is separate and light. Divide the fluffy couscous evenly among 4 bowls, creating a base for each serving. Top each bowl with a portion of the chicken tagine sauce, then arrange the diced cucumber, halved cherry tomatoes, and sliced red onion around the chicken. I find that organizing the vegetables in sections makes the bowl look more appealing and lets people customize their bites.

Dollop approximately 1 tablespoon of plain, full-fat Greek yogurt onto the center or side of each bowl—the cool yogurt will temper the warm spices beautifully. Sprinkle the fresh parsley over the top of each bowl as a bright, finishing touch. Serve immediately while the couscous and chicken are still warm.