Moroccan-Spiced Grilled Chicken with Charred Apricot & Olive Tapenade, Roasted Root Vegetables & Herbed Couscous

Ingredients

• 10 oz boneless, skinless chicken thighs, patted dry
• 4 tbsp extra virgin olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground ginger, fresh preferred
• 3 cloves garlic cloves, minced
• 2 tbsp fresh lemon juice
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 1/2 cup green olives (castelvetrano), pitted
• 1/2 cup dried apricots, unsweetened
• 1/4 medium red onion, minced
• 2 tbsp fresh cilantro, chopped
• 1 cup whole wheat couscous, uncooked
• 1 1/2 cups vegetable broth, low-sodium
• 1 tbsp fresh mint, chopped
• 8 oz carrots, cut into 1-inch pieces
• 6 oz parsnips, cut into 1-inch pieces
• 1 medium red bell pepper, cut into chunks

Instructions

1. 1

   Preheat oven to 425°F. In a small bowl, combine cumin, coriander, smoked paprika, ginger, 2 minced garlic cloves, 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and pepper. Rub marinade evenly over chicken thighs and let rest 10 minutes.

2. 2

   Toss carrots, parsnips, and bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and pepper. Spread on a baking sheet and roast for 20-22 minutes until caramelized, stirring halfway through.