Hot Chicken Salad

Bring 1¾ cups water to a boil in a large pot with ½ teaspoon salt.

Stir in the couscous, remove from heat, cover, and let stand for 5 minutes until the liquid is absorbed.

Heat olive oil in a large skillet over medium-high heat.

Season the chicken breast halves with the remaining ½ teaspoon salt and place them in the hot skillet.

Cook the chicken for 6-7 minutes on the first side without moving it, until golden brown.

Flip the chicken and cook for another 6-7 minutes on the second side until cooked through and the internal temperature reaches 165°F.

Transfer the cooked chicken to a cutting board and slice into bite-sized pieces.

Add the chopped garlic to the same skillet and cook for 1-2 minutes until fragrant.

Fluff the couscous with a fork and transfer to a serving bowl or individual plates.

Top the couscous with the sliced chicken and drizzle with the garlic-infused oil from the skillet.