Parmesan Chicken Couscous is a quick and easy dish that can be ready for lunch or dinner in under 30 minutes. Prep ingredients ahead of time and it will take only a few minutes to finish.
Heat a large skillet or sauté pan over medium-high heat. Do not add oil. Add the walnuts to the hot pan, spreading them into a single layer. Cook 4-5 minutes, stirring frequently, just until the nuts begin to brown; watch carefully.
Transfer the walnuts to a sheet pan or platter to cool. Make sure the nuts remain in a single layer as they cool. Roughly chop.
Cook Chicken Breast
Heat a medium-size saucepan over medium heat with 2 tsp of olive oil. Lightly season cubed chicken with salt and pepper and add to hot pan along with the minced garlic. Sauté just until chicken begins to brown and is no longer pink on the inside. An internal temperature of 165° F. (74° C.)
Remove chicken to a plate. Cover with foil and let rest.
Couscous
In the same pan you cooked the chicken and garlic, add water, remaining 2 tsp olive oil, the seasoning packet from the box of Parmesan Couscous, baby spinach, and cherry tomatoes. Bring to a boil.
Stir in couscous and chicken. Cover, remove from heat. Let sit for 5 minutes.
Fluff gently with fork and serve. Top with toasted walnuts and grated parmesan cheese.