Skillet Chicken and Halloumi with Couscous and Pomegranate

1. In a bowl, combine 2 tablespoons of olive oil with halloumi, green olives, chopped walnuts, shallot rings, and lemon zest. Mix well and let it marinate while you proceed with cooking.
2. Pat the chicken pieces dry. Carefully stuff minced garlic under the chicken skin. Season the chicken generously with salt and pepper.
3. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Place the chicken skin-side down and cook until the skin is golden brown and crispy, about 8 minutes. Flip the chicken and cook on the other side for 2-3 minutes. Transfer the chicken to a plate and set aside.
4. Add the quartered shallots to the same pan and cook until golden brown and tender. Stir in the pearled couscous and mix to combine. Pour in the chicken broth, then season with salt, pepper, dried oregano, and red pepper flakes.
5. Return the chicken to the skillet, skin-side up, and add the sliced zucchini. Cover the skillet and cook for about 20 minutes, or until the couscous is tender, the chicken is cooked through, and the liquid is absorbed.
6. Remove the skillet from the heat. Pour the marinated halloumi mixture over the chicken and couscous. Stir in the chopped fresh parsley and/or dill. Finish by sprinkling pomegranate seeds on top before serving.