2 Cups of Pearled Couscous, Cooked According to Package Directions
3-5 Red Beets, Peeled and Diced
1 Vidalia Onion, Thinly Sliced
1 Bunch of Mint, Roughly Chopped (Reserve a few for Garnishing)
1/2 Cup of Pistachios, Roughly Chopped
Preheat the oven to 375. Arrange the beets and onions in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for around 30 minutes or the onions have slightly charred and the beets are tender on the outside.
Meanwhile, heat a cast iron skillet over medium with a thin layer of oil. Thoroughly dry both sides of the chicken thighs and season them heavily with salt and pepper. Add the chicken skin side down in the skillet and cover to prevent splattering. Try to resist the urge to move the chicken once they are in the pan. Cook for 8-12 minutes until the skin is golden brown.
After the beets and onions have been removed from the onion turn the temperature up to 450. Turn the chicken thighs over to skin side up and place in the oven. Roast the thighs in the cast iron skillet in the oven until the internal temperature reads 160 degrees Fahrenheit. Place the chicken on a plate to rest, tenting with foil to keep warm.
Do not wipe out the cast iron skillet. Return the skillet to medium high heat on the stove. Add the beets and onions. Scrape up the brown bits from the bottom of the pan and combine with the vegetables. Once the vegetables are reheated drain the oil from the pan and pour the vegetables in to the bowl with the cooked couscous.
Add the mint and pistachios to the couscous, tossing to combine. Plate the chicken on top of the roasted beet couscous and finish with a squeeze of lemon juice, garnishing with a reserved mint leaf.