Mediterranean Chicken and Couscous with Pistachio Gremolata

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• 1.5 lbs boneless, skinless chicken thighs
  Ingredient note

  Source: 1.5 lbs. boneless, skinless chicken thighs
• 2 Tbsp extra-virgin olive oil
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  Source: 2 Tbsp. extra-virgin olive oil
• 1 tsp smoked paprika
  Ingredient note

  Source: 1 tsp. smoked paprika
• 1 tsp ground cumin
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  Source: 1 tsp. ground cumin
• 1 tsp granulated garlic (or garlic powder)
  Ingredient note

  Source: 1 tsp. granulated garlic (or garlic powder)
• 1 1/4 tsp kosher salt, divided
  Ingredient note

  Source: 1 1/4 tsp. kosher salt, divided
• 3/4 tsp coarse ground black pepper, divided
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  Source: 3/4 tsp. coarse ground black pepper, divided
• 1 each medium yellow onion, diced
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  Source: 1 medium yellow onion, diced
• 1 each red bell pepper, thinly sliced
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  Source: 1 red bell pepper, thinly sliced
• 1 1/4 cups pearl couscous
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  Source: 1 1/4 cups pearl couscous
• 2 cups lower-sodium chicken broth
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  Source: 2 cups lower-sodium chicken broth
• 1/3 cup roasted, salted pistachios, coarsely chopped
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  Source: 1/3 cup roasted, salted pistachios, coarsely chopped
• 1/4 cup finely chopped fresh parsley
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  Source: 1/4 cup finely chopped fresh parsley
• 1 Tbsp lemon zest (from 1 to 2 lemons) (reserve juice for tahini-honey)
  Ingredient note

  Source: 1 Tbsp. lemon zest (from 1 to 2 lemons) (reserve juice for tahini-honey)
• 1 each garlic clove, grated
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  Source: 1 garlic clove, grated
• 2 Tbsp tahini
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  Source: 2 Tbsp. tahini
• 2 Tbsp fresh lemon juice
  Ingredient note

  Source: 2 Tbsp. fresh lemon juice
• 1 Tbsp honey
  Ingredient note

  Source: 1 Tbsp. honey

1. Prepare Chicken: Trim excess fat off chicken thighs and pat dry with a paper towel. Place chicken in a large mixing bowl, along with olive oil, smoked paprika, ground cumin, granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper; mix well to thoroughly coat.
2. Sear Chicken: Heat a deep 12-inch skillet or Dutch oven with a lid over medium-high. Arrange chicken in pan and cook, undisturbed, for 5 to 6 minutes, until the underside is golden-brown. Flip and cook 1 more minute. Transfer chicken to a plate. (The chicken does not need to be fully cooked - it will finish cooking in the couscous.)Sauté Veggies: Reduce heat to medium and add onion and bell pepper. (You should have enough residual juices from the chicken but if the pan seems dry, add an extra drizzle of olive oil.) Cook until the vegetables soften, stirring occasionally, about 6 minutes.
3. Simmer: Stir in the couscous and let cook for 1 to 2 minutes to toast the grains. Add chicken broth and season with remaining 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Increase heat to bring mixture to a boil. Turn heat to medium-low and add the chicken back to the pan, golden-brown side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, about 15 minutes. (If there is any remaining broth in pan, continue cooking, uncovered, a few extra minutes.)
4. Meanwhile, Prepare Pistachio Gremolata: In a small bowl, combine all gremolata ingredients (pistachios, parsley, lemon zest, and garlic) and toss well. Set aside. (Note: if your pistachios are unsalted, season mixture with a generous pinch of kosher salt.)Mix Tahini-Honey: In a separate small bowl, combine tahini, lemon juice, and honey; whisk to combine. Drizzle in a little warm water, whisking constantly to incorporate, until the mixture is smooth, creamy, and pourable.
5. Assemble: Drizzle Tahini-Honey over chicken and couscous and spoon Pistachio-Gremolata overtop. Taste and season with a pinch more salt and/or black pepper, if needed. Serve.