Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates; place in a medium bowl. Cover with 1/2 cup of warm water (or 1 cup for 4 servings). Set aside to rehydrate. Pat the chicken dry with paper towels. In a large bowl, whisk together the honey, harissa paste, and a drizzle of olive oil. Add the prepared chicken; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat. Transfer to the pot of cooked couscous. Add a drizzle of olive oil; stir to combine. Cover to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Carefully add the rehydrated dates (draining before adding) and romesco sauce; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the yogurt and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper. Serve the finished couscous topped with the cooked chicken (including any sauce from the pan) and seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!