Directions:
1. Keep the oven rack at least 4 inches away from the heat source of the broiler and preheat.
2. Place a medium sized sauce pan over medium high flame. Boil half a teaspoon of salt, a teaspoon of butter and one and a half cup of water to simmer after keeping it covered. As soon as it is removed from the heat, add the couscous to it and stir well and keep it aside, covered, for 5 minutes. Fluff the contents with a fork and then mix in dill to the couscous mixture and set it aside, covered, again.
3. In the meanwhile take a rimmed baking sheet and toss half a teaspoon of pepper, oregano, a teaspoon of salt, olive oil, lemon juice and zest, tomatoes and the chicken. Ensure that the chicken thighs are well covered by the marinade. Lay them flat on the sheet and broil them for around 10 minutes till the chicken turns brown and gets cooked. Make sure that you flip the tomatoes and chicken and rotate the pan half way through the broiling.
4. Place 2 chicken thighs and a few tomatoes in each plate. Add the juices from the pan to the dilled couscous. Put 1 ¼ cup of couscous on each plate. Add a dollop of yogurt, some chopped cucumbers or a lemon wedge to it before serving.