Combine all of the marinade ingredients to a blender. Blend until smooth and seasoned to your liking.

Transfer half of the marinade to a large bowl and the other to a smaller bowl (save the sauce in the smaller bowl for later).

Season your chicken thighs with salt and add them to the large bowl. Mix very well and let marinate for 4-12 hours.

To make the couscous salad, cook the couscous according to package instructions.

While that is cooking chop all of your veggies and toast your pine nuts.

Once couscous is cooked, let cool a little.

Once cooled, add to a large bowl. Add in your red onion, yellow pepper, cucumber, cherry tomatoes, dill, basil, toasted pine nuts, feta, salt, pepper, drizzle of olive oil, and lemon juice. Mix super well and season more if needed.

Place in fridge while you cook your chicken.

Grill your chicken thighs or however you’d like.

Once cooked, slice.

To plate add couscous salad to bowls. Place sliced chicken on top and drizzle with the leftover sauce from the marinate.

Enjoy!