Step 1

In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat.

Step 2

When oil is hot, add chicken, and sprinkle with pepper and 1/2 teaspoon of salt, and cook and brown for 4 minutes on each side.

Step 3

Push chicken to the side, reduce heat to medium, and add peppers and onions. Sprinkle peppers and onions with 1/4 teaspoon salt, oregano, and thyme. Cook for another 4 minutes, stirring frequently.

Step 4

Add garlic and cook until fragrant, stirring, about 1 minute.

Step 5

Remove chicken from pan and place on a plate (this will prevent the couscous from getting stuck on top of the chicken when you pour it in.)

Step 6

Add couscous, capers, and broth. Stir to combine and increase heat to medium-high. Try to ensure that no couscous is stuck to the edges of the pan, and that it is submerged in chicken broth.

Step 7

Bring to boil, nestle chicken into couscous mixture, and cover.

Step 8

Reduce heat to medium (should be a low boil) and cook for 8-10 minutes or until couscous is tender and chicken is cooked through (should read 165ºF on an instant read thermometer).

Step 9

Pour lemon juice over chicken and couscous.

Step 10

Serve garnished with tomatoes, feta, pine nuts, and parsley.