To make the Moroccan Spice Rub, add everything to a bowl and mix until combined. Store in an airtight container. 

To make the sheet pan chicken, preheat oven to 400°. Line a large baking sheet with foil. 

In a large mixing bowl mix together olive oil, 3 tablespoons spice rub, and chicken. Toss to coat, making sure that the rub is all over the chicken pieces. Add carrots and red onions and coat. 

Arrange chicken pieces on the sheet pan. Scatter vegetables, lemon wedges, and olives around the chicken. Season with salt and pepper. 

Cook until an instant-read thermometer inserted into the chicken registers 165° and the carrots are tender, about 45 minutes. 

Garnish with chopped cilantro and more lemon wedges. Serve with couscous.

To make the couscous: Heat a medium saucepan over medium heat. Add almonds and cook until toasted and golden brown, about 3 minutes. Remove from heat and set aside.

Add the saucepan back to the burner and add couscous. Let cook until toasted and slightly brown, about 3 to 4 minutes.

Add water to the saucepan, increase heat, bring to a boil. Cover, reduce heat to low and let cook until all of the water has been absorbed about 8 to 9 minutes.

Remove from heat, and add olive oil, orange zest, orange juice, vinegar, salt and pepper to taste. Toss to combine. 

Transfer to a bowl and garnish with toasted almonds.