Step 1: Season the chicken thighs with salt, pepper, and one tablespoon of olive oil, then mix well to coat evenly. Cook them in a large pan over low heat, covered with a lid.

Step 2: After 15 minutes, flip the thighs, increase the heat, and cook until they are nicely browned.

Step 3: Remove the thighs onto a plate, and in the remaining oil, sauté the onion and celery for 1 minute. Then add the tomatoes and garlic, cooking for a few more minutes until softened.

Step 4: Add the couscous to the pan and toast it lightly, stirring constantly. Season with salt and pepper. Add enough water to cover the couscous and cook according to the instructions on the package.

Step 5: Let the mixture simmer over medium heat until the couscous absorbs the liquid, stirring occasionally. About 5 minutes before turning off the heat, return the chicken thighs to the pan and sprinkle with fresh parsley.

Enjoy!