Roast Chicken with leftover Couscous

I found this recipe by Ellie Krieger in the Sunday Weekend magazine.  She roasted the chicken with vegetables, but then she suggested that you chop up the chicken and vegetables and add whole wheat couscous.  Since I had leftover whole wheat couscous with vegetables, I just followed the roasting and the rub for the chicken.  And then cut it up and added it to the reheated couscous.   It was an excellent and easy meal. 

Ingredients:

1# chicken thighs, no skin or bones

4 cloves garlic, finely minced

1 t lemon zest

1T lemon juice

1T EVOO

½ t salt

Pepper

Directions:

1.      Preheat the oven to 375 degrees.

2.      In a small bowl, combine all the ingredients except the chicken.

3.      Rub the mixture into the chicken and season with pepper to taste.

4.      Roast for 30 minutes.

5.      Turn the chicken and roast for 15-25 minutes more. 

6.      I then cut the chicken in bite size pieces and added to my couscous with vegetables from Saturday night.