Moroccan chicken burrito with couscous and harissa yogurt

Mix coriander, smoked paprika, cumin, cinnamon and salt in a small bowl.

Rub the chicken thighs with a little olive oil on both sides, season with the spice mix and let sit a couple of minutes.

Add butter, a pinch of salt and couscous to simmering chicken broth, mix, kill the heat, cover and leave five to ten minutes.

Mix plain non-fat Greek yogurt with harissa to taste.

Grill the chicken on a very hot grill, about three minutes a side, until charred with grill marks and around 180 degrees.

Mash garbanzo beans a little and mix into the fluffed couscous with a little oil.

Chop the chicken.

On a hot tortilla layer harissa yogurt, the couscous mixture, the chicken, fresh tomato, diced cucumber and chopped parsley; roll and cut.