Bring chicken broth, 1 tablespoon olive oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to a boil in a saucepan.

Stir in couscous and remove from heat.

Scatter raisins over the couscous, cover, and let stand for 10 minutes to soften.

Fluff couscous with a fork to break up any lumps.

Transfer couscous to a large bowl.

Add cucumber, red bell pepper, carrot, green beans, and lemon peel to the couscous.

In a small bowl, whisk the remaining 1 tablespoon olive oil, 1 teaspoon salt, and lemon juice.

Add the dressing to the couscous and toss to coat.

Season to taste with salt and pepper.

In a resealable plastic bag, combine 2 1/2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Add the chicken breasts to the bag, seal, and turn to coat.

Let the chicken marinate at room temperature for 30 minutes, or chill for 1-3 hours.

Preheat the grill to high heat.

Brush the grill rack with oil.

Transfer the chicken from the bag to the grill, allowing some marinade to cling.

Grill the chicken until slightly charred and cooked through, about 4 minutes per side.

Transfer the chicken to a platter and let rest for 10 minutes.

Stir 3/4 cup chopped cilantro into the couscous.

Sprinkle toasted almonds over the couscous, if desired.

Drizzle the chicken with oil, sprinkle with the remaining 1/3 cup chopped cilantro, and garnish with lemon wedges.

Serve the grilled lemon chicken with the Moroccan couscous salad.