Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 tablespoons of olive oil, 1/4 cup of pomegranate molasses, the juice and zest of 1 whole lemon, 3 minced garlic cloves, 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.

2. 2

   Add 1.5 lbs of boneless, skinless chicken thighs to the marinade, ensuring they are well coated, then cover and refrigerate for at least 30 minutes.

3. 3

   Preheat your oven to 400°F (200°C), then place the marinated chicken thighs on a baking sheet and bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C), basting once halfway through with the pan juices.

4. 4

   While the chicken bakes, bring 1.5 cups of chicken broth to a boil in a medium saucepan, then stir in 1.5 cups of couscous, remove from heat, cover, and let it sit for 5 minutes until the liquid is absorbed.

5. 5

   Fluff the cooked couscous with a fork, then stir in 1 tablespoon of olive oil, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh mint, 1/4 cup of finely diced red onion, 1 cup of halved cherry tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

6. 6

   Once the chicken is done, let it rest for 5 minutes before slicing or serving whole alongside the lemon-herb couscous.

7. 7

   Optionally, garnish the dish with 1/2 cup of crumbled feta cheese before serving.