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In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat.
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.
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.
Add garlic and cook until fragrant, stirring, about 1 minute.
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.)
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.
Bring to boil, nestle chicken into couscous mixture, and cover.
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).
Pour lemon juice over chicken and couscous.
Serve garnished with tomatoes, feta, pine nuts, and parsley.