Wash and dry all produce. Place oven rack 6 inches from heat source and preheat broiler to high. Bring a medium pot of salted water to a boil. Cut bell peppers into 1-inch-thick pieces. Mince garlic. Halve, peel, and cut onion into 1-inch-thick wedges. Halve lemon.

In a large bowl, combine chicken, Mediterranean spice blend, half the garlic, and a drizzle of olive oil. Season generously with salt and pepper. Set aside.

In a small bowl, combine 1/3 cup yogurt (we sent more), juice of half the lemon, remaining garlic, and a drizzle of olive oil. Season to taste with salt and pepper.

Place chicken, onions, and peppers on a lightly oiled baking sheet in a single layer. Broil in oven until lightly browned and chicken juices run clear when pierced with a knife,12-15 minutes.

Meanwhile, add couscous to boiling water and cook until al dente, 8 to 10 minutes. Drain thoroughly and return to pot.

Finely chop parsley. Add raisins, parsley, juice of remaining lemon, and a drizzle of olive oil to couscous. Season to taste with salt and pepper. Serve chicken and veggies with couscous and yogurt sauce.