Garlic Chicken with Israeli Couscous

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Garlic Chicken:

2 whole garlic bulbs

1 lemon, zested and juiced

1 large bunch fresh thyme, leaves only

1 tablespoon cumin seeds, toasted and ground

Pinch crushed red pepper flakes

Kosher salt

Extra-virgin olive oil

One 4-to-5-pound chicken, cut into 8 to 10 parts

Couscous:

Kosher salt

2 cups medium-size Israeli couscous

Extra-virgin olive oil

3 ribs celery, sliced thin on the bias

1 large onion, sliced

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