Lemon-Cumin Chicken with Couscous

Ingredients

• CouscousDry; hydrate with salted water.1.333 cup
• Ground cumin1.5 tsp
• Garlic clovesFor chicken and yogurt sauce.4 cloves
• Boneless skinless chicken thighsRaw weight; roast with lemon, garlic, and cumin.1.5 lb
• English cucumberLarge; dice for salad.1 whole
• Olive oilFor roasting, couscous, and salad.2.5 tbsp
• LemonsUse zest and juice across chicken, salad, and yogurt.1.5 whole
• Plain Greek yogurtMix with garlic and lemon for tangy sauce.0.667 cup
• Fresh parsleyChopped, for cucumber salad.0.25 cup

Instructions

1. Heat the oven to 425°F (220°C). Zest and juice the lemons. Reserve half of both the zest and juice for the chicken, a quarter for the salad, and a quarter for the yogurt. Finely grate the garlic, reserving most for the chicken and the remainder for the yogurt. Divide the olive oil equally among the chicken, couscous, and salad.
2. Pat the chicken dry and unfold the thighs on a rimmed baking sheet. Toss with the chicken portions of lemon zest, lemon juice, garlic, and olive oil, all the cumin, and salt and black pepper. Arrange in a single layer with space between pieces.
3. Roast for 20–25 minutes, until lightly browned and the thickest part of each thigh reaches at least 165°F (74°C). Rest for 5 minutes before serving.
4. Meanwhile, place the couscous in a heatproof bowl with its reserved olive oil and a pinch of salt. Bring water to a boil, using the water-to-couscous ratio on the package. Pour over the couscous, stir, and cover tightly. Let stand for the package-specified time, usually 5 minutes, then fluff with a fork.
5. Dice the cucumber and chop the parsley. Toss together with the salad portions of lemon zest, lemon juice, and olive oil. Season with salt and black pepper just before serving.
6. Stir the Greek yogurt with the reserved garlic and yogurt portions of lemon zest and juice. Season with salt and black pepper; add a small splash of water if needed for a spoonable consistency.
7. Arrange the roasted chicken on a serving platter and spoon any cooked pan juices over it. Serve with the fluffy couscous, cucumber-parsley salad, and garlic yogurt alongside, dividing the meal among five people.