Algerian-Style Chermoula Chicken with Roasted Peppers and Couscous

This is a high-reward dinner for a low-energy day: one sheet pan does most of the work, couscous is fast, and the ingredient direction overlaps with the open chicken, pepper, onion, lemon, and yogurt task. It is a new regional stop in the brief’s cuisine rotation, while the optional chili stays separate so an 8-year-old can have the bright chicken without heat.

• Fresh cilantro and parsley: Together they give chermoula its fresh green character. Safeway, Whole Foods, and Walmart usually carry both. If cilantro tastes soapy to someone, use all parsley plus a little extra lemon zest.
• Ground cumin and sweet paprika: Standard pantry spices that provide the warm base. Use smoked paprika for a smokier result, but it is optional.
• Harissa (optional): A North African chile paste, often available at Whole Foods or H Mart. It adds heat; use none in the family batch, or stir a teaspoon into an adult portion after cooking. Substitute a pinch of cayenne plus a little extra paprika.
• Couscous: Plain instant couscous is typically at Walmart/Safeway; Israeli/pearl couscous takes longer and is not the intended substitute here. Rice can replace it if preferred, but start it before the chicken.

1. Heat the oven to 425°F. Line a rimmed sheet pan with parchment or lightly oil it.
2. Finely chop the cilantro, parsley, and garlic. In a large bowl, mix them with lemon zest, 2 tbsp lemon juice, olive oil, cumin, paprika, coriander, salt, and pepper. This is the quick chermoula marinade.
3. Add chicken thighs and turn until coated. Let them sit while you slice the peppers and onion; longer is fine, but not required.
4. Toss peppers and onion with a small drizzle of olive oil and a pinch of salt directly on the sheet pan. Make space in the center for the chicken.
5. Optional cooling side: grate or finely dice half the cucumber and stir it into Greek yogurt with 1 tsp lemon juice, honey, and a pinch of salt.

1. Arrange chicken among the peppers and onion, scraping all marinade over the thighs. Keep the vegetables in a mostly single layer.
2. Roast for 25 minutes. Stir the vegetables; flip chicken only if one side is browning much faster.
3. Return pan to the oven for 5–10 minutes, until the thickest chicken piece reaches 165°F and the peppers have browned edges. If needed, broil for 1–2 minutes while watching closely.
4. During the final 5 minutes, bring broth or water to a boil. Stir in couscous and a pinch of salt, cover, remove from heat, and stand for 5 minutes. Fluff with a fork and a teaspoon of olive oil.
5. Taste the pan juices. Add the remaining lemon juice if it needs brightness. Keep harissa on the table so heat is optional.

Spoon couscous into two bowls, pile on peppers and onion, then slice or place chicken on top with the pan juices. Add the cucumber-yogurt side for a cool, kid-friendly contrast; pita or warmed naan is a good extra if desired. For an 8-year-old, serve chicken and peppers separately, skip harissa, and offer yogurt for dipping. Refrigerate leftovers within two hours; reheat covered in the microwave with a spoonful of water, then add fresh lemon.