Roasted Chicken Thighs With Zucchini & Couscous

I made this the other night, and it was so tasty! I got it from Everyday Food magazine.

8 chicken thighs
2 zucchini, halved lengthwise, sliced crosswise
1 c couscous
1/2 c fresh parsley, chopped (or less)
2 T red-wine vinegar

-Season chicken with salt & pepper; place skin side down on foil-lined baking sheet; roast at 450 for 10 mins. Then turn chicken skin side up. Scatter zucchini around chicken, and season with more salt and pepper; toss with pan juices. Continue roasting another 10 mins. or more until done.
-Meanwhile, bring 1 1/4 c water to a boil; season with salt and pepper. Remove from heat, and stir in couscous. Cover, let stand until all liquid is absorbed-about 5 mins. Fluff couscous with fork. Stir in parsley, vinegar, roasted zucchini, and 2 T pan juices; season with salt and pepper to your liking. Serve chicken with zucchini and couscous.
-Serves 4-6