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RECIPES
| Calories | 154,4 Kcal |
| Fat | 7,30 g |
| of which saturated fat | 2,23 g |
| Carbohydrates | 9,01 g |
| of which sugar | 1,17 g |
| Proteins | 14,0 g |
| Salt | 0,01 g |
| Calories | 154,4 Kcal |
| Fat | 7,30 g |
| of which saturated fat | 2,23 g |
| Carbohydrates | 9,01 g |
| of which sugar | 1,17 g |
| Proteins | 14,0 g |
| Salt | 0,01 g |
Preheat the oven to 225°C, with both upper and lower heat. Cook the Israeli couscous like pasta in salted water until tender, approximately 12 minutes or until al dente (taste to check). Peel cucumber and cut it in half lengthwise. Use a spoon to remove the seeds, then cut it into small cubes. In a bowl, mix Greek yoghurt and lemon zest. In a bowl, mix Israeli couscous, cucumber, cherry tomatoes, chopped mint, lemon juice, and a dash of olive oil. Serve chicken thighs with the Israeli couscous salad and yogurt dressing. Garnish with mint leaves. Preheat the oven to 225°C, with both upper and lower heat. Cook the Israeli couscous like pasta in salted water until tender, approximately 12 minutes or until al dente (taste to check). Peel cucumber and cut it in half lengthwise. Use a spoon to remove the seeds, then cut it into small cubes. In a bowl, mix Greek yoghurt and lemon zest. In a bowl, mix Israeli couscous, cucumber, cherry tomatoes, chopped mint, lemon juice, and a dash of olive oil. Serve chicken thighs with the Israeli couscous salad and yogurt dressing. Garnish with mint leaves. Cooking step by step
The chicken:
Massage the chicken thighs with a dash of oil. Then, add the “Smoky BBQ” spices, seasoning the thighs on all sides.
Season with salt and pepper. Place them in the baking dish and bake for 20 minutes with the skin side down. Flip the thighs and bake for an additional 15 minutes. 
The israeli couscous:
Drain and set aside. 
Mis en place:
Halve the cherry tomatoes.
Separate mint leaves from the stems. Set aside some leaves and chop the rest.
Grate the lemon zest. Cut the lemon in half and squeeze the juice. 
The dressing:
Season with salt and pepper to taste.
Set aside. 
The salad:
Season with salt and pepper to taste. 
Your meal:
Cooking
step by stepThe chicken:
Massage the chicken thighs with a dash of oil. Then, add the “Smoky BBQ” spices, seasoning the thighs on all sides.
Season with salt and pepper. Place them in the baking dish and bake for 20 minutes with the skin side down. Flip the thighs and bake for an additional 15 minutes. 
The Israeli couscous:
Drain and set aside. Mis en place:
Halve the cherry tomatoes.
Separate mint leaves from the stems. Set aside some leaves and chop the rest.
Grate the lemon zest. Cut the lemon in half and squeeze the juice. The dressing:
Season with salt and pepper to taste.
Set aside. The salad:
Season with salt and pepper to taste. Your meal:
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