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Coat the chicken thighs with ras el hanout and salt.
Heat a tablespoon of oil in a skillet over medium heat and add the chicken.
Cook until the internal temperature reaches 165F, turning once, about 5-6 minutes on each side (timing will be dependent on how thick the thighs are).
Remove the chicken from the pan and set aside.
Add ⅓ cup water, oil, salt, and the couscous to the pan, cover, and remove from the heat.
Let the couscous steam for 5-10 minutes, until tender.
In the meantime, slice the chicken into bite-sized pieces.
Once the couscous is tender, fluff with a fork and add the almonds, apricots, parsley, lemon juice, and ¼ teaspoon ras el hanout.
Stir to combine.
Serve the chicken over a bed of couscous.