Grilled Greek chicken thighs (65° in Chicago today!) with couscous and Jerusalem salad

For the chicken thighs: marinade in olive oil, lemon juice, salt, pepper, crushed red pepper, and oregano for at least an hour (I just eyeballed the amounts) and grill until cooked.

For the couscous: the boxed stuff (Near East toasted pine nut) was on sale so that’s what I got, and added some extra chopped onion leftover from the Jerusalem salad.

For the Jerusalem salad: chopped red onion, tomato, cucumber, and parsley, with salt and lime juice.