Garlic Oregano Chicken & Couscous

hi!  i'm finally back to planning regular meals and cooking.  when kevin's gone, it's way too easy to just throw something together for the girls and myself for dinner.  but, i enjoy cooking, so i'm back at it.  the most disconcerting is when i spend the time to plan the meal, go shopping for the meal and then cook the meal...and then the girls don't like it!  but, cooking is good for my soul and healthier for all of us.  so, i'm back!

tonight's dinner was super duper easy.  it's a recipe that i got from my mom a while ago, although i'm not sure where she got it.  mom?  it's crazy fast.  i got home from target at 5:20pm and dinner was on the table by 6pm.  and when i'm cooking and taking care of my girls by myself, fast and easy become indispensible.

Garlic Oregano Chicken & Couscous
makes 4 servings

4 boneless, skinless chicken breast halves
1 1/2 tsp. dried oregano leaves
2 T lemon juice
2 tsp. minced garlic
2 T & 1 tsp. olive oil
One package (5.8 ounces) NEAR EAST Roasted Garlic & Olive Oil Couscous Mix
1 large tomato, chopped
1 1/2 cups small broccoli florets

1. Pound chicken breasts between sheets of waxed paper or plastic wrap until 1/4 inch thick.  Place on a plate or in a large shallow casserole.
2. Season chicken to taste with salt and pepper.  Sprinkle with oregano, lemon juice and garlic.  Rub into chicken.
3. In large skillet, heat 2 T olive oil over medium heat.  Add chicken and cook 4-5 minutes each side, turning once, until no longer pink inside.
4. Meanwhile, in medium saucepan, bring 1 cup water, 1 tsp olive oil, contents of spice sack, tomato and broccoli to a boil.
5. Stir in couscous.  Remove from heat. Cover; let stand 5 minutes. Fluff lightly with fork.

my notes:
i use less chicken (1 breast for me and both girls was enough)
i don't pound the chicken, i cut the breasts in half horizontally to make cutlets
i use whole grain couscous
i use frozen broccoli