Ras El Hanout-Spiced Chicken

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the ras el hanout to coat (you may have extra); turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

While the chicken roasts, wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper to taste.

Once the chicken has roasted about 20 minutes, in a medium saucepan, combine the couscous, saffron, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover to keep warm.

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.

While the chicken rests, add the cooked zucchini and a drizzle of olive oil to the saucepan of cooked couscous. Stir to combine; season with salt and pepper to taste.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the finished couscous. Top with a drizzle of olive oil and any reserved juices from the sheet pan. Garnish with the seasoned yogurt. Enjoy!