Baked Chicken Couscous

Baked goodness is served best in a bowl.

Time: 45min

Makes: 6 servings

Ingredients:

Baking Tray:

• 6 Chicken Thighs (fat removed)

• 1 Red Onion

• 1 Red Bell Pepper(or other color)

• 1 Orange Bell Pepper(or other color)

• 1 Zucchini

• 1 tsp Minced Garlic

Marinate:

• 1 Orange

• 1 Lemon

• 2 TBSP Maple Syrup (or Agave)

• 1 tsp Chili Paste

• 1 tsp Cumin

• 1 tsp Garlic (Granulated/Powder)

• Pinch of Salt

Couscous:

• 1 box of Couscous mix (5.8oz.)

• 14oz. can of Chick Peas (Garbanzos)

• 1 Mint leaf (Optional)

• 1/4 tsp Cinnamon

• 3 cups Vegetable Broth(or Chicken)

Step 1: Oven Prep!

Preheat oven to 410deg(F).

Step 2: Placement.

Remove & discard any obvious clumps of fat from Chicken Thighs, place chicken evenly spread out on baking pan. Dice Red Onion, colored bell peppers & slice zucchini. Sprinkle evenly across tray & chicken along with the minced garlic.

Step 3: Marinate!

In a bowl add the Maple Syrup, Chili Paste, Cumin, Garlic and pinch of salt. Add the zest from the orange and the lemon. Then slice the orange and lemon and squeeze the juice out into the bowl. Mix well. Brush/spoon/pour evenly (As best you can) over top of items on baking tray.

Step 4: Bake!

Place baking tray in oven for 24min (or until chicken cooked through).

Step 5: Couscous time!

When the chicken has about 15min left, start preparing Couscous: Heat the broth separately until boils. Meanwhile, in a pan add the Couscous (and any seasoning packet it came with (optional)), the Chick Peas (rinse first), chopped up min leaf & cinnamon. Stir to combine, set on low while waiting on broth. Once boiling, pour and stir the broth into the couscous mixture. Cover, no heat, for 10min, occasionally fluffing with a fork.

Step 6: Combine.

Remove chicken veggie tray from oven, verify chicken cooked to temperature. Spoon Couscous mixture into a bowl, then add chicken and veggies on top. (Optional: If too spicy add dab of Sour Cream).