Grated zest and juice of one lemon

1/3c.

olive oil

1/2c.

fresh parsley, finely chopped

1/4c.

finely chopped fresh basil

4

garlic cloves, finely chopped

1tsp.

kosher salt

1/2tsp.

black pepper

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

11/2c.

couscous

6tbsp.

olive oil

3/4tsp.

kosher salt

3tbsp.

lemon juice

1tsp.

dijon mustard

2

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

1/4

red onion, finely chopped

1/4c.

finely chopped basil

Step 1For the chicken marinade: Whisk together the lemon zest and juice, olive oil, parsley, basil, garlic, salt and pepper in a large bowl.Step 2Add 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 3Heat 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 4Meanwhile, 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.