8 chicken thighs
2 summer squash (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
Remove sheet from oven, and turn chicken, skin side up. Scatter squash around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted squash, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with squash and couscous.