Moroccan-Spiced Chicken Thighs with Couscous & Roasted Vegetables

Preheat oven to 425°F (220°C).

In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 2 teaspoons paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 3 minced garlic cloves, zest of 1 lemon, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Moroccan spice paste.

Pat the 8 chicken thighs dry with paper towels and place in a large bowl. Rub the spice paste all over the chicken, making sure to get some under the skin. Let marinate while preparing vegetables.

Cut 2 bell peppers and 2 zucchini into 1-inch chunks. Slice 1 red onion into wedges. Place all vegetables including 1 pint cherry tomatoes on a large baking sheet, drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt, and toss to coat.

Arrange the chicken thighs on top of the vegetables, skin side up. Roast in the preheated oven for 35-40 minutes, until chicken is golden and cooked through (internal temperature of 165°F) and vegetables are tender.

While the chicken roasts, toast 1/4 cup slivered almonds in a dry skillet over medium heat until golden, about 3-4 minutes. Set aside.

About 15 minutes before the chicken is done, prepare the couscous. In a medium saucepan, bring 2 cups chicken broth to a boil. Chop 1/3 cup dried apricots into small pieces.

Remove broth from heat, stir in 1 1/2 cups couscous, chopped apricots, and 1 tablespoon olive oil. Cover and let stand for 5 minutes, then fluff with a fork.

Roughly chop 1/2 cup fresh cilantro and 1/4 cup fresh mint. Juice the zested lemon.

Fold half of the herbs and 2 tablespoons of lemon juice into the couscous.

To serve, divide the couscous among 4 plates, top with roasted vegetables and chicken thighs. Sprinkle with toasted almonds and remaining fresh herbs.