Moroccan Lemon Chicken with Couscous Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• 1 cup couscous
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   In a large resealable bag or bowl, combine the chicken, lemon juice and zest, garlic, cumin, paprika, cinnamon, and 2 tbsp olive oil. Marinate for at least 30 minutes, up to 24 hours.

2. 2

   Preheat oven to 400°F. Arrange the marinated chicken on a baking sheet and roast for 25-30 minutes, until cooked through.