Step 1

In a cast iron skillet, heat 1 tablespoon of olive oil. When hot, add chicken breasts and brown each side (about 4 minutes per side). Remove chicken breasts to a plate.

Step 2

Add in an additional tablespoon of olive oil along with chopped leeks, garlic, and salt. Saute for 7-8 minutes, until the leeks have started to wilt down. Add in harissa paste, and stir to coat leeks.

Step 3

Nestle the chicken back in among the leeks and pour chicken stock on top. Simmer 10 minutes, or until chicken is just cooked through.

Step 4

Quarter tomatoes, and mix with olive oil, lemon juice, oregano, and salt and pepper.

Step 5

Slice chicken and serve on a bed of couscous, with the tomato relish, and fresh arugula.