Seared Moroccan Spiced Chicken Thighs with Roasted Vegetable Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup couscous, whole wheat or pearl
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp Moroccan spice blend, cumin, coriander, paprika, cinnamon, ginger
• 1 1/2 cups chicken broth, low-sodium
• 1 lemon, zested and juiced

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the diced carrots, zucchini, and bell pepper with 1 tbsp olive oil. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   Meanwhile, in a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the chicken thighs all over with the Moroccan spice blend. Sear the chicken for 3-4 minutes per side until browned.