Recipe from BlueApron.com/recipes

Couscous cooks faster than I remember. Not a mistake I will make again. Almonds killed it in this dish, roast em!

Za'atar Spiced Chicken

Ingredients

2 Boneless, Skinless Chicken Breasts
1 Cup Pearl Couscous
3 Cloves Garlic
1 Pink Lemon
½ Pound Brussels Sprouts
1 Bunch Thyme
2 Tablespoons Butter
2 Tablespoons Roasted Almonds
1 Shallot
1½ Tablespoons Za'atar
Za'atar - equal parts Sumac, Oregano (or Thyme), Cumin, and Sesame Seeds (toasted or untoasted)

Preheat the oven to 450°F. In a medium pot bring salted water to a boil. Add couscous and cook, uncovered, 8 to 10 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Halve the Brussels sprouts and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cut chicken in half lengthwise and pat dry. Season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend. Heat 1 teaspoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (fond) in the pan.

To the pan of reserved fond, add minced garlic, diced shallot, and whole thyme sprigs. Cook on medium-high, stirring constantly, until fragrant. Add the juice of all 4 lemon wedges and 2 tablespoons of water. Cook until thoroughly combined. Turn off the heat and add butter until melted. Discard the thyme sprigs. Season with salt and pepper to taste. Reintroduce chicken for 3 minutes on low heat. Serve.