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1
For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag.
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2
Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag.
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3
Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated.
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4
Marinate at room temperature while you make the couscous.
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5
Prepare a grill for medium-high heat.
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6
For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.
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7
Set aside.
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8
Heat 1 tablespoon of the oil in a medium saucepan over medium heat.
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9
Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes.
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10
Add the ginger and garlic and cook, stirring, about 1 minute.
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11
Add 2 1/4 cups water, the raisins and 1 teaspoon salt.
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12
Bring to a boil.
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13
Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes.
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14
Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam.
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15
Set aside.
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16
Remove the chicken from the marinade and place on a platter.
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17
Lightly oil the grill grates.
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18
Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces.
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19
Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes.
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20
Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes.
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21
Flip and cook for an additional 5 minutes.
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22
Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes.
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23
Transfer to a platter and rest for at least 5 minutes before serving.
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24
While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous.
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25
Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
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26
Divide the couscous and chicken thighs among 6 plates and serve immediately.
