2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch thyme, leaves only
1 tablespoon cumin seeds, toasted and ground
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 (4 to 5-pound) chicken, cut into 8 to 10 parts
Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
1 large onion, sliced
3 ribs celery, sliced thin on the bias
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, green part only, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias