> 1 (10 oz) box couscous
> 1 (1 lb) pkg chicken breast cutlets
> 1 tbsp ground cumin
> 1 cup cherry tomatoes
> 1/2 cucumber
> 1/4 cup olive oil
> 1 cup diced white onion
> 1/2 (0.75 oz) pkg chives
Prepare couscous according to package directions. Season chicken with cumin. Quarter the tomatoes and thinly slice the cucumber.
Heat olive oil in a sauté pan over medium-high heat and cook chicken until golden brown. Chicken is done when an internal thermometer reads 165°F. Set chicken on a plate, loosely covered with foil, to rest.
Dice the onion and set in the same pan and cook until soft, about 4 min. Season with salt (in moderation) and pepper. Chop ⅓ of the chives and set in a large bowl. Toss with the cooked couscous, caramelized onion, tomatoes, and cucumber. Season with salt (in moderation) and pepper to taste.
Slice chicken and serve with couscous. Chop remaining chives into 1-inch pieces for garnish.