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1
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
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2
When the oil is hot, add the chicken.
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3
Cook for 4 to 5 minutes, or until well browned.
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4
Flip the chicken and brown it on the other side, another 4 to 5 minutes, or until the chicken is completely cooked.
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5
Transfer the chicken to a plate and tent with foil to keep warm.
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6
Meanwhile, bring 1 1/4 cups of the broth to a boil in a medium saucepan.
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7
When the water boils, add the couscous, about 1/2 teaspoon of salt, and 1 tablespoon of olive oil.
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8
Stir quickly, cover, and remove from the heat.
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9
Let the couscous sit for about 5 minutes.
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10
After you move the chicken to a plate, add the remaining 1/2 cup broth and the cream to the skillet.
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11
Bring the mixture to a boil, using a wooden spoon to scrape any browned bots off the bottom of the pan.
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12
Add the tomatoes and thyme, and simmer for 2 minutes.
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13
Season to taste with salt and pepper.
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14
Fluff the couscous with a fork and transfer it to a serving platter.
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15
Place the chicken breasts on top of the couscous, and pour the sauce over the chicken.
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16
Sprinkle with Parmesan cheese over the top, if using.
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17
Serve immediately.
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18
VARIATIONS:.
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19
Try adding 1/4 cup of chopped fresh herbs, such as basil or parsley, to the couscous.
