Description

Juicy grilled herb-marinated chicken thighs served with a vibrant couscous salad featuring fresh vegetables, parsley, and lemon—a light, flavorful dish ideal for outdoor meals.

Ingredients

Units Scale

1.5 lbs boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
1 cup couscous
1 cup boiling water
1 tablespoon olive oil
1/2 cup cherry tomatoes, halved
1/2 cup bell peppers, diced (mixed colors)
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
Salt and pepper to taste

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Instructions

In a bowl, whisk together olive oil, lemon juice, garlic, parsley, oregano, paprika, salt, and pepper. Add chicken thighs, toss to coat, and marinate for at least 30 minutes.
Preheat grill or grill pan to medium-high. Grill chicken for 6–7 minutes per side or until nicely charred and cooked through.
Place couscous in a large bowl. Add olive oil and a pinch of salt, then pour in boiling water. Cover and let sit for 5 minutes. Fluff with a fork.
Stir in cherry tomatoes, bell peppers, red onion, parsley, and lemon juice. Season with salt and pepper to taste.
Serve grilled chicken over couscous salad with lemon wedges on the side.

Notes

For added flavor, grill lemon halves and squeeze over the dish just before serving.
Make couscous salad ahead of time and chill for a more refreshing dish.
Substitute chicken breasts if preferred, adjusting grilling time accordingly.

Nutrition

Serving Size: 1 chicken thigh with 1/2 cup couscous salad
Calories: 420
Sugar: 3g
Sodium: 380mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg