In medium bowl, stir yogurt and seasoning. Place chicken in large zip-top plastic bag; add yogurt mixture and massage to coat. Seal bag, pressing out excess air; refrigerate chicken at least 2 or up to 6 hours.
Preheat oven to 425°; line rimmed baking pan with foil. Remove chicken from marinade; discard marinade. Pat with paper towel to remove excess marinade; place chicken, skin-side up, on prepared pan and roast 25 minutes or until internal temperature reaches 165°.
Prepare couscous as label directs; transfer to medium bowl, add raisins and toss. Makes about 3 cups.
Serve chicken over couscous drizzled with pan drippings and garnished with parsley, if desired.
Serving Size 1 Chicken Thigh, ¾ Cup Couscous
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.