Step 1

Season your chicken breasts with garlic salt and ground black pepper. Dip each breast into flour and shake off excess.

Step 2

In a saute pan, heat 3 tbsp of butter and one tbsp EVOO. Brown chicken till golden, about 2 minutes each side and remove from heat.

Step 3

In the same pan, add 1 tbsp of EVOO over medium heat. Next sautee the shallots till translucent and then add the garlic. Next add capers and deglaze the pan with white wine. Add chicken broth and bring to a simmer for about 2 minutes.

Step 4

Add chicken back into the pan with 2 tbsp of butter. Then add lemon juice and let simmer for 3-5 minutes.

Step 5

In a saucepan, bring to boil 3 cups of chicken stock and add pearled couscous, bay leaf, turmeric, nutmeg and EVOO. Next reduce to medium-low heat, cover and cook for about 14 minutes, or until the couscous is tender and all the liquid is absorbed.

Step 6

Remove from the heat, and remove bay leaf before serving.

Step 7

Add chicken on a plate with couscous and garnish with chopped parsley and parmesan cheese.