In a medium bowl, toss the cubed chicken with 1 tablespoon olive oil, rose harissa paste, 0.5 tsp salt, and 0.25 tsp black pepper. Let marinate for at least 10 minutes while you prepare other ingredients.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until fully cooked through and slightly browned. Remove from skillet and set aside.

Place couscous in a heatproof bowl. Pour the hot broth over the couscous, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.

To make the Chermoula-inspired dressing, combine fresh cilantro, fresh parsley, minced garlic, 0.25 cup olive oil, lemon juice, ground cumin, smoked paprika, red pepper flakes (if using), 0.25 tsp salt, and 0.25 tsp black pepper in a small bowl or food processor. Whisk or blend until well combined.

In a large serving bowl, combine the fluffed couscous, cooked chicken, rinsed white beans, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.

Pour the Chermoula-inspired dressing over the salad ingredients. Toss gently to ensure everything is well coated.

Serve immediately, or chill for later enjoyment. Garnish with extra fresh herbs if desired.