Chicken Tagine with Couscous

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper. Transfer to a bowl along with any pan juices. Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper. Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and 1/4 cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes. Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes then fluff with a fork. Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.