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Roughly cut the chicken thighs into chunky strips and whack them in a bowl with ⅔ of the yoghurt and ⅔ of the harissa paste. Season with salt and pepper then massage the mixture into the chicken.
Cook the couscous to packet instructions. Run a fork through the grains once cooked then cover with a chopping board or clean tea towel until ready to serve.
Heat a glug of oil in a frying pan set over a medium heat then get the chicken in, stirring occasionally and leaving to cook for around 12 minutes.
Chop your mint and coriander and finely slice your cucumber. Add the herbs and cucumber to the couscous with the juice of the lime. Season with salt and pepper and toss to combine.
Divide the couscous between four plates then top with the chicken, a dollop of yoghurt, a drizzle of the remaining harissa and the chopped herbs.