Harissa Chicken Tray Bake with Pearl Couscous

• 500 g chicken thigh fillets
• 3 tbsp harissa paste
• 3 tbsp extra virgin olive oil
• 3 tbsp honey
• 300 ml vegetable stock
• 1 cup raw pearl couscous
• 1 red capsicum, sliced
• 400 g tin chickpeas, drained
• 1 lemon, halved
• 0.25 cup pine nuts, toasted
• 0.5 cup parsley, roughly chopped