In a bowl, toss and coat chicken with pomegranate juice, harissa and 1 tablespoon olive oil.  Cover and marinate for 15-30 minutes. 

Place couscous, ¼ teaspoon salt and 1 cup boiling water in a large serving bowl.  Mix, cover and set aside for 10 minutes.  

Heat a large saute pan, coated with olive oil, over medium-high heat.  Saute chicken until browned and cooked through, 5 to 10 minutes.  

Tip: To keep the chicken juicy, don't overcook it! It's ready when you cut a large chicken piece in half and the inside is white and the juices run clear. 

To serve, fluff couscous with a fork. Top with chicken, tomatoes, herbs, pomegranate arils, lemon juice and olive oil.  Season to taste with salt and pepper.