Couscous is the pasta of the Middle East. Traditionally, tiny pellets made of semolina flour are alternately steamed and rubbed with oiled hands. This is a time-consuming process that transforms them into fluffy rice-like grains. In this country, quick-cooking couscous is readily available, making it easy to have an authentic Middle Eastern meal.
1. Preheat oven to 425°F. Place chicken thighs in large ovenproof casserole. Combine lemon juice, garlic, cumin, paprika, thyme, cinnamon and ground red pepper in small bowl. Pour over chicken; turn to completely coat. Cover; bake 25 minutes. Remove cover; bake 15 to 20 minutes more or until chicken is no longer pink in center.
2. Meanwhile, cook couscous according to package directions. Slice zucchini in half lengthwise; then slice thinly crosswise. Place in microwavable container. Cover; microwave on HIGH 4 minutes or until crisp-tender, stirring halfway through cooking.
3. To serve, shred chicken into large pieces; mix with pan juices. Transfer couscous to large serving bowl. Spoon chicken and pan juices over couscous. Arrange zucchini around the edge. Sprinkle with feta cheese.
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