Foodie Friday: Herb Couscous, Zucchini and Chicken

I'm a big fan of one-dish meals. There's less clean-up and it's just so easy. (This is more like a two-dish meal, since I pre-cooked the veggies a little, but you could skip that step and save yourself a little trouble.) I made this for Jaymz before Daniel and I left on our trip, which is why it's not gluten-free. He told me it was very good, which is why I'm going ahead and posting it, even though I can't vouch for it myself.

You will need:

4 chicken thighs
2 large or 4 small zucchinis, quartered and sliced
1 medium red onion, coarsely chopped
1 cup couscous
2 cups chicken stock
½ Tablespoon garlic powder
1 teaspoon cumin
1 teaspoon dried basil
pepper (to taste)
softened butter (about 3 Tablespoons)

• Preheat your oven to 350°F.
• Heat about half of the butter in a skillet over medium heat until it's melted. 
• Use this to sauté the zucchini and onions with half of the basil, garlic, and some fresh ground black pepper until the onions are a little translucent and the zucchini is tender. Don't over-cook the vegetables! If you're choosing to do this step, err on the side of under-cooking them, since they're about to be baked, as well.
• (If you don't pre-cook the vegetables, just toss them with half the basil, garlic, and black pepper, and transfer to the baking dish.)
• Transfer to a baking dish:
  
• Rub the chicken with the remaining butter and the rest of the basil and garlic, and also the cumin.
• Top the vegetable mixture with the couscous:
  
• Pour the chicken stock over the vegetables and couscous, then arrange the chicken on top of all of it.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes.

What's your favorite one-dish meal? I'd love to know!  

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Linked up at Friday Food at Momtrends, Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, and Recipe Swap at Prairie Story.