Seared Chicken over Couscous

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Quarter and deseed the lemon. 

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a plate; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan. 

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

While the chicken cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and cover to keep warm.

To the pan of reserved fond, add the butter, capers, and the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Turn off the heat. 

To the pot of cooked couscous, add the cooked vegetables and sauce. Stir to combine and season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken and a drizzle of olive oil. Serve with the remaining lemon wedges on the side. Enjoy!