2 cups medium couscous

4 tablespoons extra-virgin olive oil, divided in half, plus extra to serve

3 1/4 cups water, divided

1 1/2 tablespoons ground turmeric

2 pounds boneless, skinless chicken thighs, trimmed and cut in half

1 pound Yukon Gold potatoes, cut into 1½-inch chunks

4 medium carrots, peeled, halved lengthwise and cut into 2-inch pieces

2 zucchini sliced lengthwise into quarters

2 can of cooked chickpeas

1 large red onion, root end intact, peeled and cut into 8 wedges

(optional) 2 jalapeño chilies, stemmed and thinly sliced

6 medium garlic cloves, minced

2 tablespoons tomato paste

1/2 cup harissa (more or less, to taste), divided in half

Lemon wedges, to serve

Kosher salt and ground black pepper

(optional) cumin, coriander, ground caraway

In a medium bowl, combine the couscous and 2 tablespoons of the olive oil, rubbing with your fingers until coated. Stir in 1¼ cups of the water and ¾ teaspoon salt. Let stand for 15 minutes.

Meanwhile, in a medium bowl stir together the turmeric and 1 teaspoon each salt and pepper. Add the chicken and toss to coat. Set aside for 15 minutes.

In a large bowl, combine the potatoes, carrots, onion, 1 tablespoon of the remaining oil, and 1 teaspoon each salt and pepper. Toss to coat, then set aside.

Stir the couscous to separate the granules, then mound it in a steamer insert or basket that fits into an 8-quart pot. Set aside.

Set the 8-quart pot over medium-high and heat the remaining 1 tablespoon olive oil until just smoking. Add the jalapeños and cook, stirring occasionally, until slightly softened, about 1 minute. Add the garlic, tomato paste and ¼ cup of the harissa to the pot and cook, stirring, until the mixture begins to brown, 1 to 2 minutes.

Add the remaining 2 cups water and bring to a simmer. Place the chicken in the pot, then top with potatoes, then carrots, and then the rest of the vegetables; do not stir. Cover and let cook for 30 minutes.

Once everything is fully cook, use a slotted spoon to transfer the chicken and vegetables to a large bowl; taste and season with salt and pepper. Be careful to leave all the liquid in the pot. Stir the vegetables into the chicken, cover and let sit for 5 minutes.

Add 1 cup of water if there’s not a lot left. Bring to a simmer, then set the steamer insert or basket with the couscous on the pot. Cover, reduce to low and cook, maintaining a gentle simmer, for 15-20 minutes. do not stir the couscous or the stew. Remove the steamer basket and transfer the couscous to a large bowl.

Measure 2 cups of the cooking liquid in the pot (add more water if too much evaporated). Stir the remaining ¼ cup harissa into it. Whisk the couscous until no clumps remain, then whisk in the 2 cups cooking liquid. Taste and season with salt and pepper. Transfer the couscous to a large, deep platter and make a well at the center. Spoon the chicken and vegetables into the well. Drizzle with olive oil and serve with lemon wedges.