Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F. Pat 12 ounces boneless skinless chicken thighs dry. Slice 1 large eggplant lengthwise into 1/2-inch-thick planks. Dice 8 ounces dry-farmed tomato, chop 1/2 cup parsley leaves, and mince 3 garlic cloves.

2. 2.

   Coat the chicken with the marinade:

   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons lemon juice
   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Let stand for 15 minutes while preparing the other components.

3. 3.

   Coat the eggplant planks on both sides with 1 tablespoon extra-virgin olive oil, 1 teaspoon Morton kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.

4. 4.

   Bring 2/3 cup water and 1/4 teaspoon Morton kosher salt to a boil in a small saucepan. Stir in 2/3 cup couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

5. 5.

   Make the tomato-parsley salad by combining the prepared tomato and parsley with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, and 1/2 teaspoon Morton kosher salt.

6. 6.

   Grill the eggplant until tender and well marked, 4–5 minutes per side. Grill the marinated chicken alongside it for 5–7 minutes per side, pulling it at 175°F. Transfer the chicken to a board and rest for 5 minutes.

7. 7.

   Divide the couscous between two plates. Top with sliced grilled chicken, grilled eggplant, and the tomato-parsley salad, spooning its juices over everything.

Want more detail? See the temperature guide.