1. Preparation of the harissa: in a small bowl, combine the Cayenne pepper, smoked paprika, clove of garlic, lemon juice, and extra virgin olive oil; add salt. Mix with a fork. Set aside for 1 hour to enhance the flavor.
2. Cook the chicken broth in a large pot, over medium heat. Bring to a boil, then reduce the heat, a slight simmer on the surface. Break the eggs, one by one, into a small bowl, then gently place them on the broth. Poach gently, until the whites are firm, but the yolks are still runny, about 3 minutes.
3. In four warm bowls, put 3/4 T. of cooked couscous each. With a skimmer, place a poached egg in each bowl, on the couscous. Put 1 tsp. of harissa on each egg, then divide the hot chicken broth between the four bowls. In the hot broth, the harissa will melt and the egg will continue to cook slightly. Serve immediately.