# What You Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon ground paprika
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 garlic cloves, minced
12 - Juice of 1 lemon
→ Couscous and Vegetables
13 - 1 cup couscous
14 - 1 1/4 cups chicken broth or water
15 - 1 tablespoon olive oil
16 - 1 small red onion, finely chopped
17 - 1 medium carrot, diced
18 - 1 small zucchini, diced
19 - 1/3 cup raisins or dried apricots, chopped
20 - 1/4 cup toasted slivered almonds
21 - 1/4 cup chopped fresh cilantro or parsley
22 - Salt and pepper, to taste
# How To Make:
01 - In a large bowl, mix olive oil, cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, salt, black pepper, garlic, and lemon juice. Add chicken thighs and thoroughly coat. Refrigerate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Arrange marinated chicken thighs in the pan and cook for 5 to 6 minutes per side until golden and juices run clear. Transfer to a plate and allow to rest briefly.
03 - In a saucepan, bring chicken broth or water to a boil. Stir in couscous, cover tightly, and remove from heat. Let stand for 5 minutes, then fluff with a fork to separate grains.
04 - In a separate skillet, heat olive oil over medium heat. Sauté red onion, carrot, and zucchini for 5 to 7 minutes until soft and fragrant. Incorporate raisins or dried apricots and continue cooking for 2 minutes.
05 - Add sautéed vegetables, toasted almonds, and fresh herbs to the couscous. Season generously with salt and pepper, then mix until evenly combined.
06 - Slice or leave chicken thighs whole. Plate chicken over a mound of vegetable couscous. Garnish with additional herbs and a squeeze of lemon juice, if desired.
