In a small bowl, combine the harissa paste, honey, and olive oil. Stir well until the mixture is smooth and well blended.
Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Place them skin-side up in your oven-safe skillet or roasting pan. Brush the harissa honey glaze evenly over the skin and sides of each thigh.
Preheat your oven to 400°F (200°C). Roast the chicken thighs for 35-40 minutes, or until the skin is crispy and caramelized and the internal temperature reaches 165°F (74°C). Halfway through cooking, baste the chicken once more with any glaze left in the pan.
While the chicken roasts, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and sliced green onions. Taste and season with salt if needed.
Serve the hot, juicy Harissa Honey Chicken Thighs alongside a generous scoop of the lemon couscous. Garnish with extra parsley or lemon wedges if you like.
