Creamy Garlic Lemon Couscous with Chicken

Add 1 tablespoon of butter into a medium skillet and place it over medium heat

Cook the chicken for 2-3 minutes on the first side and once it is golden brown, flip and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees

Transfer the chicken onto a plate and add the juice from 2 lemons into the skillet along with 4 minced cloves of garlic and a pinch of red pepper flakes and cook for about 60 seconds while stirring

Add the couscous into the skillet and cook for 2-3 minutes, stirring occasionally to lightly toast the couscous

Add 1 1/2 cups of chicken stock and bring it up to a simmer

Once simmering, add the seared chicken breasts back into the skillet 

Cover and cook for 10-12 minutes over medium to medium low heat (adjust the heat to maintain the simmering)

Transfer the chicken back onto a plate and whisk 1/2 cup of heavy cream and 1/2 cup of finely shredded parmesan into the couscous and let it sit over low heat for 1-2 minutes before serving

Garnish with finely chopped parsley, additional parmesan and lemon wedges