Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 ounces $4.49
• Zucchini

  1 pound, cut lengthwise into planks $2.69
• Kroger® Original Couscous

  3/4 cup dry $2.49
• Fresh Red Tomato

  1/2 pound, diced $2.49
• Jumbo Red Onion

  1/4 small, finely diced $2.29
• Garlic

  2 cloves, grated or minced $0.79
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $2.00
• Parsley

  1/3 cup chopped $1.89
• Harissa paste

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Olive oil

  3 tablespoons, divided
• Kosher salt and black pepper

  to taste
• Water or low-sodium broth

  3/4 cup

Instructions

1. Prep the ingredients: pat the chicken thighs dry, slice the zucchini into long planks, dice the tomato and red onion, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Make the marinade by mixing harissa, garlic, cumin, coriander, smoked paprika, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper; coat the chicken and let it sit while the grill heats, about 10 minutes.
3. Heat a grill or grill pan to medium-high. Toss the zucchini with 1 tablespoon olive oil, a pinch of salt, pepper, and a little lemon zest.
4. Bring 3/4 cup water or broth to a boil with a pinch of salt and 1 teaspoon olive oil; stir in the couscous, cover, remove from heat, and let stand 5 minutes, then fluff with a fork and fold in half the parsley and a squeeze of lemon.
5. Grill the chicken for 5–7 minutes per side, until lightly charred and the thickest part reaches 165°F; transfer to a plate to rest for 5 minutes.
6. Grill the zucchini for 2–4 minutes per side until tender with char marks. Meanwhile, toss the tomato, red onion, remaining parsley, remaining lemon juice, 2 teaspoons olive oil, salt, and pepper into a quick relish.
7. Plate the couscous, top with grilled chicken and zucchini, spoon the tomato-parsley relish over the chicken, and finish with any remaining lemon zest.