20-Minute Chicken Thighs and Couscous with Dill

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1 teaspoon unsalted butter

Kosher salt

1 1/4 cups couscous

1 cup loosely packed dill fronds, chopped

8 boneless, skinless chicken thighs, trimmed

1 cup grape tomatoes, each pierced halfway through with a paring knife

Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges

2 tablespoons olive oil

1/2 teaspoon dried oregano

Freshly ground black pepper

2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks

1/2 cup 2 percent Greek yogurt