Chicken and Zucchini Couscous Salad

Wash your hands and clean the work surface. Rinse the zucchini and lemons under running water, scrub their skins with a clean produce brush and dry. Rinse and dry the spinach unless labeled prewashed. Remove any damaged areas, then slice the zucchini, chop the spinach and squeeze 1/4 cup lemon juice.

Whisk the lemon juice with the 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper allocated to the dressing. Set aside.

Pat the chicken dry with paper towels without rinsing it. Unfold the thighs and season both sides evenly with the cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Wash your hands after handling the raw chicken, and clean any utensils and surfaces it touched.

Heat 1 tablespoon of the chicken’s allocated olive oil in the skillet over medium-high heat. Add half the chicken in a single layer. Cook for approximately 5–7 minutes per side, until browned and an instant-read thermometer inserted into the thickest part of each thigh registers 165°F. Reduce the heat to medium if the spices begin to darken too quickly. Transfer to a clean plate. Repeat with the remaining 1 tablespoon chicken oil and remaining chicken. Let the cooked chicken rest for at least 5 minutes before slicing.

While the chicken cooks, bring the water and the couscous’s 1/4 teaspoon salt to a boil in the saucepan. Stir in the dry couscous, cover and remove from the heat. Let stand for 5 minutes, until the water is absorbed. Fluff with a fork, transfer to the large mixing bowl and spread it loosely across the bowl. Let cool for 5–10 minutes, fluffing once, until it stops steaming.

After removing the chicken, leave the browned bits in the skillet, but wipe away any blackened residue. Add the zucchini’s 1 tablespoon olive oil and return to medium-high heat. Add the zucchini and cook for 8–10 minutes, turning occasionally rather than stirring constantly, until browned on several sides and just tender. Season with its 1/4 teaspoon salt.

Toss the couscous with the chopped spinach and all the lemon dressing. Fold in the warm zucchini; its residual heat will gently soften the spinach without cooking it down completely.