Pearl Couscous w/ Chicken Thighs
  1. Preheat oven to 400 F.
  2. In a plastic bag place Italian dressing. Add carrots, onions, zucchini, mushrooms & garlic. Shake well to marinate (do them separately if you wish). Place on a foil lined baking sheet & roast until tender. Marinate cherry tomatoes in a bit of dressing & add to the pan for the last 10 minutes of baking.
Chicken Thighs
  1. In a small dish combine all chicken seasonings. In a plastic bag, place chicken & 2 Tbsp olive oil. Shake well to cover thighs with oil then add spice mixture & shake well again.
  2. Line a baking sheet with foil. Add chicken thighs & roast in oven at the same time as veggies are cooking.
  1. In a medium saucepan, heat oil over medium-high until just shimmering. Add the pearl couscous & toss around to toast until golden brown.
  2. Boil water & add it to the toasted pearl couscous. Season with salt. Bring to a boil, then turn the heat to low. Cover & cook for about 14 minutes or until couscous is tender. Remove from heat.
  1. On a serving plate, place the couscous & vegetables. Top with chicken thighs & drizzle juice from roast chicken over all. Serve.