In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat.
When oil is hot, add chicken, sprinkle with pepper and ½ teaspoon salt; 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 ¼ 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. Make that couscous is completely it 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 to 10 minutes or until couscous is tender and chicken is cooked through (165ºF on an instant read thermometer).
Pour lemon juice over chicken and couscous.
Serve garnished with tomatoes, feta, pine nuts, and parsley.
Notes
Topping measurements are flexible. You can add as many or as few toppings as you’d like.
I like to use block feta cheese (not the kind you buy already crumbled) for this recipe and crumble it myself. It’s much creamier and more flavorful.
Try substituting sliced kalamata olives for the capers. They add great flavor and color to this recipe.