Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat a clean grill to medium-high, about 425°F, allowing approximately 15 minutes.

2. 2.

   Juice 1 medium lemon to yield 3 tablespoons juice; reserve 1 tablespoon for the couscous. Mince 2 garlic cloves. In a bowl, combine the following:

   • 2 tablespoons lemon juice
   • 2 minced garlic cloves
   • 1 tablespoon olive oil
   • 1 teaspoon dried oregano
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Add 1 pound boneless skinless chicken thighs, unfold them and turn to coat. Refrigerate for 10–15 minutes while preparing the vegetables.

3. 3.

   Trim 1 pound zucchini and slice lengthwise into 1/2-inch-thick planks. Toss with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt.

4. 4.

   Cut 8 ounces heirloom tomatoes into bite-size wedges. Toss gently with the following:

   • 1 teaspoon olive oil
   • 1/2 teaspoon dried oregano
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Set aside so the tomatoes release their juices.

5. 5.

   Bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan on the stovetop. Stir in 1/2 cup dry couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork and stir in the reserved 1 tablespoon lemon juice. Keep covered until serving.

6. 6.

   Lift the chicken from its marinade and place on the grill; discard the used marinade. Grill for 10–14 minutes, turning once, until lightly charred and the thickest part reaches 175°F. Transfer to a clean plate and rest for 5 minutes.

7. 7.

   Grill the zucchini alongside the chicken, using a separate section of the grill, for 3–4 minutes per side until marked and tender but not mushy. Transfer to a serving plate.

8. 8.

   Divide the couscous between two plates. Add the grilled chicken and zucchini, then spoon the tomato salad and its juices alongside.

Want more detail? See the temperature guide.