Here we broiled chicken with artichokes until crisp and served them over a garlicky chickpea couscous. A lemon dressing drizzled at the very end provides an extra layer of brightness. Cook, relax, and enjoy!

What you’ll need:
4 cloves garlic
¼ oz fresh parsley
¼ oz fresh oregano
1 oz Parmesan
1 lemon
1 lb boneless, skinless chicken thighs
1 can quartered artichoke hearts
1 can chickpeas
½ cup couscous
coarse salt
olive oil
freshly ground black pepper

Equipment:
grater or microplane
rimmed baking sheet
Medium skillet

Recipe steps:

1. Prep ingredients
   Preheat broiler with rack 6-inches from heat source. Peel and finely grate or chop garlic. Remove leaves from parsley and oregano stems. Grate Parmesan. Zest half of the lemon then juice the whole lemon. Rinse and drain chickpeas and artichoke hearts separately.

2. Prep chicken
   Toss chicken, artichoke hearts, and 1½ tablespoons oil to combine. Season well with salt and pepper then spread out in a single layer on a rimmed baking sheet.

3. Cook chicken
   Broil chicken until browned, about 10 minutes. Flip chicken and artichokes over and continue broiling until chicken is browned and cooked through, about 8 more minutes.

4. Brown chickpeas
   Meanwhile, heat 2 tablespoons oil in a skillet over medium-high. Add ⅔ of the garlic and the chickpeas. Season with salt and pepper and cook stirring until chickpeas start to brown, about 3 minutes.

5. Cook couscous
   Scatter couscous on top and stir in ¾ cup water. Bring to a boil then remove from heat and cover. Let stand until water is absorbed, about 5 minutes. Stir in the lemon zest and half of the lemon juice.

6. Make dressing
   Whisk remaining lemon juice, garlic, and 1 tablespoon oil until combined. Drizzle over cooked chicken and artichokes. Serve over couscous mixture and sprinkle with herbs and Parmesan. Enjoy!

See what else is cooking this week!