Chicken and Israeli Couscous with peas

Simple dinner just a little sauteed chicken with a side. For the chicken:

• 4 bone-in, skin-on chicken thighs
• glug of olive oil
• few sprigs of thyme
• salt

Saute the chicken in olive oil, turning occasionally until done.

Meanwhile, bring 2 cups of water to boil and add salt and olive oil. Add 1 cup of couscous and boil for about 8 minutes. In the last few minutes, add 1/2 lb of fresh peas.

Tonight was another throw back to the 1980’s: protein with two sides (mixed together this time). We seem to be doing more of these meals with another downturn in the temperature.