Spring Couscous and Roasted Chicken Legs

1. Preheat your oven to 375ºF. Place chicken legs into an oven-safe dish. Using the olive oil, coat the entire inside of the dish, as well as both sides of the chicken. Sprinkle with sea salt and cracked pepper to taste. Place your chicken into your preheated oven and bake for about 30 minutes or until the internal temperature of the chicken is 180ºF. It is important to cook to temperature and not to time, as chicken legs can vary in size.

2. While your chicken legs are roasting make your topping and couscous. If you do this start to finish, this meal will take approximately 35-40 minutes. For the topping combine toasted slivered almonds, goat cheese and chopped parsley in a bowl and set aside. You can buy pre-toasted almonds to save on time or toast them yourself on a skillet over medium heat.

3. Next, you’ll make your couscous. This is pretty quick so I saved it for last. Place chopped asparagus and the peas into a large saucepan with the chicken broth and olive oil. Bring the vegetables to a boil.

4. Once the vegetables are boiling add your couscous to the saucepan, return to a boil, and immediately remove from the heat. This should take less than one minute. Add your green onions and lemon juice to the pot, cover, and let it sit for 5 minutes. Fluff with a fork before serving.

5. While your couscous is resting remove the cooked chicken from the oven (the thighs should have an internal temperature between 180-185ºF) and allow it to rest for 5 minutes.

6. Plate each chicken leg with a serving of couscous sprinkled with your fresh topping.