Grated zest and juice of one lemon

1/3 c.

olive oil

1/2 c.

fresh parsley, finely chopped

1/4 c.

finely chopped fresh basil

4

garlic cloves, finely chopped

1 tsp.

kosher salt

1/2 tsp.

black pepper

4 to 6 skin-on, bone-in chicken thighs, trimmed of excess fat

1 1/2 c.

couscous

6 tbsp.

olive oil

3/4 tsp.

kosher salt

3 tbsp.

lemon juice

1 tsp.

dijon mustard

2

10-ounce bags sugar snap peas, thinly sliced (about 4 cups sliced)

1/4

red onion, finely chopped

1/4 c.

finely chopped basil

Step  1 For the chicken marinade: Whisk together the lemon zest and juice, olive oil, parsley, basil, garlic, salt and pepper in a large bowl. Step  2 Add the chicken to the marinade and toss to coat. Cover and marinate for at least 30 minutes at room temperature or up to overnight in the fridge. Step  3 Heat a large cast-iron skillet over medium-high heat. Add the chicken skin-side down, discarding the excess marinade. Cook, undisturbed, until well browned, about 7 minutes. Flip, reduce the heat to medium-low, cover the skillet and cook through, about 10 more minutes (a thermometer inserted into the thickest part of the chicken should register 165 ̊). Step  4 Meanwhile, for the sides: Bring 2 cups water to a boil in a medium saucepan. Stir in the couscous, 1 tablespoon olive oil and 1⁄2 teaspoon salt. Cover, remove from the heat and let sit for 5 minutes. Fluff the couscous with a fork. Step  5 In a medium bowl, whisk together the remaining 5 tablespoons olive oil, the lemon juice, remaining 1⁄4 teaspoon; salt and the mustard until smooth. Add the snap peas, red onion and basil and toss to coat. Serve the chicken with the couscous and snap pea salad.