Za'atar Roast Chicken Thighs with Herby Couscous & Pickles

Ingredients:

• 4 chicken thighs, skin on 
• 1 tbsp za'atar 
• Olive oil 
• Salt and pepper 
• 100g couscous
• Handful of parsley and mint, chopped 
• 1/2 cucumber, thinly sliced 
• 4 radishes, thinly sliced 
• A few sprigs of fresh dill 
• 100ml water 
• 100ml distilled white vinegar
• 1 tsp sugar 
• 1/2 tsp salt 
• Optional: 1/2 garlic clove (sliced), mustard seeds, dill sprig, chilli flakes 

Method: 

1. Rub chicken thighs with olive oil, za'atar, salt and pepper. Roast at 200°C for 25–30 minutes until golden and cooked through. 
2. Add the couscous to a bowl, pour over boiling water to just cover, then cover the bowl and let steam for 5 minutes. Fluff with a fork and stir through chopped herbs.
3. Meanwhile, pack the cucumber and radish into a clean jar. In a jug, mix the water, vinegar, sugar, and salt until dissolved. Add any optional extras, then pour over the veg. Seal and leave to sit for at least 30 minutes. 
4. Serve the roast chicken thighs over herby couscous with a spoonful of the pickled veg on the side.