Chicken and Zucchini Couscous Salad

Wash your hands with soap and water. Rinse and dry the zucchini and the lemons before cutting; rinse the spinach unless labeled prewashed. Trim away any damaged areas. Slice the zucchini, roughly chop the spinach, mince the garlic and squeeze enough lemon juice to measure 1/4 cup.

In the large mixing bowl, whisk together the lemon juice, 3 tablespoons olive oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper using a fork. Set aside.

Pat the chicken dry with paper towels without rinsing it. Unfold the thighs so they lie flat, then season both sides with the cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Wash your hands and clean any surfaces and utensils that touched raw chicken.

Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, until well browned underneath. Turn and cook for another 5–9 minutes, reducing the heat to medium if the spices begin to darken too quickly. Check that the thickest part of each thigh reaches 165°F. Transfer the chicken to a clean plate and let it rest while you prepare the remaining components.

Bring the measured water and 1/4 teaspoon salt to a boil in the saucepan. Stir in the couscous, remove from the heat and cover. Let stand for 5 minutes, then fluff thoroughly with a fork. Keep covered until ready to combine.

Meanwhile, add the remaining 1 tablespoon cooking oil to the skillet over medium-high heat. Add the zucchini and its 1/4 teaspoon salt. Spread it across the pan and cook for 6–8 minutes, stirring occasionally, until browned in spots and tender but not mushy. Scrape up the golden chicken drippings as the zucchini releases moisture; leave behind any blackened bits.

Slice the rested chicken into bite-sized strips on a clean cutting board. Add the warm couscous, zucchini and spinach to the bowl of dressing. Toss thoroughly, allowing the warmth to soften the spinach slightly.