Roasted chicken thighs in lemon cream sauce with couscous on the side! Roasted chicken recipe can be found on previous episode for "Cool Summer Chicken Bacon Avocado Salad". In a medium saucepan, add 1-1/4 c. water, 2 T. butter, and 1/2 t. lemon pepper. Bring this to a boil. Add 1 c. couscous, stir. Remove from heat, cover, and let sit until liquid is absorbed. Fluff with fork before serving. In a large skillet, melt 2 T. butter; add sliced shallot and cook for 2-3 minutes over medium heat. Add 2 cloves minced garlic and cook for 1 minute. Add 2 c. chicken stock and bring to a boil. Remove from heat and add 3/4 c. heavy cream and 6 T. lemon juice. Make a slurry of 1/2 c. chicken stock and 2 T. cornstarch in a small bowl or glass; add to sauce and return to heat, stirring until sauce thickens. Add fresh slicef mushrooms (1/2 lb.), 1 T. parsley, 1/2 T. red pepper flakes. Serve sauce with chicken and couscous! Nom!