Lemon-Basil Chicken and Pine Nut Couscous

• 
  1 tablespoon(s) basil pesto
• 1 teaspoon(s) fresh lemon juice
• 1 teaspoon(s) grated lemon zest
• 8 (2 pounds total) boneless, skinless chicken thighs, well trimmed
• Kosher salt
• Freshly ground black pepper
• 1 box(es) (5.6-ounce) toasted pine nut couscous
• 1 cup(s) mixed cherry tomatoes, halved or quartered
• 1/4 cup(s) shredded fresh basil

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Directions

1. In a small bowl, combine pesto, lemon juice, and 1/2 teaspoon of the lemon zest. Brush chicken with pesto mixture, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat. Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.
3. Meanwhile, cook couscous according to package directions. Put couscous in a medium bowl and stir in tomatoes and basil.
4. Sprinkle remaining 1/2 teaspoon lemon zest over chicken and serve with couscous.