This is fabulous, full of complex flavors and spice......but it took me 4.5 hours to cook because I'm a cautious, slow cook. Here's what I changed: I used chicken breasts & seasoned with salt, pepper, garlic powder, paprika and a little cinnamon. I used extra fresh grated ginger and doubled the harrissa paste in the sauce. I didn't use any nuts due to allergies and used dried coriander instead of fresh. Also remember to drain the liquid off of the tomatoes or the dish will be too soupy. I used extra lemon zest, butter and lemon juice in the couscous because I couldn't get preserved lemon. I cooked the couscous in my rice cooker and will have to make more.
Next time I will make enough of this sauce to freeze.
