North African Spiced Chicken with Zucchini & Rasin-Sunflower Couscous

Read through entire recipe before getting started. Wash and dry all produce. Zest lemon; cut in half, then juice. Mince parsley. Mince or grate garlic. Remove root from zucchini, slice into ¼” rounds. Remove chicken from package; rinse, pat dry and cut into ½” cubes.

Add 1 Tbsp. lemon juice, ras al hanout, half parsley, 2 tsp lemon zest, diced chicken, a pinch of salt and pepper and 2 Tbsp. oil together in a small bowl. Mix until combined and evenly seasoned.

Bring 1 cup water to boil in a small pot over medium heat. Add couscous, cover and turn heat off. Allow to cook for 8-10 min. While couscous is cooking, begin to sear chicken (Step #4).

Heat 1 Tbsp. oil in large pan over medium heat. Remove chicken from marinade (reserve marinade), add to pan and sear until lightly browned, about 3-4 min per side. Add zucchini, marinade liquid and ¼ cup water to deglaze the pan. Simmer 1-2 min until flavors have dissolved into the liquid. USDA recommends cooking poultry to an internal temperature of 165ºF.

Fluff couscous with a fork. Add sunflower seeds, other half parsley and raisins; mix well. Season with salt and pepper to taste.

Divide couscous between two bowls. Top with chicken, zucchini and plenty of pan drippings. Mix together before eating. Enjoy!