Harissa chicken with apricot couscous

Instructions

1. 01

   Cook 1 1/2 cups whole-wheat couscous according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons harissa paste, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice into a smooth sauce.

2. 02

   Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 2 zucchini, cut into half-moons and 1 red onion, cut into wedges. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, remove the skillet from the heat, add the sauce, and toss until evenly coated.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Harissa chicken with apricot couscous. Finish with 1/3 cup dried apricots, chopped.