Crispy Chicken Thighs with Couscous

1: Remove chicken thighs from packaging and pat dry. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.

2: Heat olive oil over medium to high heat. Add chicken thighs once oil is hot and cover. Cook for 7-8 minutes on each side or until cooked through (flipping once).

3: Season broccoli with salt, pepper, and garlic powder. Steam broccoli until bright and tender (about five minutes).

4: Boil about 2 cups of dry pearl couscous according to package directions. Drain but save 1/4 cup pasta water.

5: Mix drained couscous with 2-3 Tbsp olive oil, garlic salt, pepper, 1/2 cup grated parmesan, and the pasta water. Mix until creamy.

6: Add broccoli and chicken thighs back in. Top with extra pepper, red pepper flakes, and parmesan.