Cook couscous in boiling salted water until done. Drain, rinse with cold water, and combine with olive oil.
Combine couscous with carrots, tomatoes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.

Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into ¼-inch slices.

Place green grapes, lemon juice, preserved lemon, olive oil, cilantro, salt, and pepper in a blender and puree until smooth. Adjust seasoning to taste.

Toss couscous mixture with the vinaigrette and portion into four bowls. Top with sliced chicken, grapes, and almonds.