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Roasted Chicken Thighs with Zucchini and Couscous

Adapted from Everyday Food, June, 2008

8 chicken thighs
2 zucchini (about 1 lb.) halved lengthwise and sliced crosswise
1 cup NOW Real Food® Organic Whole Wheat Couscous*
1/2 cup fresh parsley, chopped
2 Tbsp. red wine vinegar
  1. Preheat oven to 450 degrees F, with rack in upper third.
  2. Season chicken with salt and pepper and place, skin side down, on a rimmed baking sheet, and roast for 10 minutes.
  3. Remove sheet from oven and turn chicken, skin side up.
  4. Scatter zucchini around chicken and season with salt and pepper; toss with pan juices.
  5. Return sheet to oven and continue to roast until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees F, about 7 to 10 minutes more.
  6. Meanwhile, bring 1 and 1/4 cups water to a boil in a small saucepan; season with salt and pepper, then remove from heat, and stir in couscous. Cover and let stand until all the liquid is absorbed; about 5 minutes.
  7. Fluff couscous with a fork.
  8. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper.
  9. Serve chicken with zucchini and couscous.

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