Spicy Chicken and Couscous

I got this off a box of Near East couscous years ago and it has been a staple for us ever since. Of course Myke and I really like couscous, so if you don't like that, then you prolly won't like this. Lucy is hit or miss with this one. Sometimes she gobbles it and other times won't touch it. But then, she's hit or miss with almost every kind of food.

Also, you don't have to use the Near East couscous, but I do like the flavor of the Roasted Garlic and Olive Oil kind; it compliments the chicken really well. Oh, and if you wanted to do it vegetarian, I bet you could ditch the chicken and add some different veggies and it would work fine. Maybe some eggplant or squash?

1 T olive oil
1 lb. chicken breasts, skinless, cut into 1 inch pieces
2 cloves garlic, minced
1 can (14.5 ox) diced tomatoes, drained (I have also used tomatoes from my garden, they work just fine.)
2 T lemon juice
1 T white cooking wine
1 medium bell pepper, chopped (red, yellow or green: I've used 'em all)
1/8 t red pepper flakes
1 package (5.8 oz) Near East Couscous Roasted Garlic and Olive Oil

1. In large skillet, heat oil over medium heat. Add chicken and garlic; cook 3 to 5 minutes, stirring frequently or until garlic is golden brown and chicken is no longer pink inside.

2. Add tomatoes, lemon juice, cooking wine, bell pepper and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.

3. Meanwhile, in a medium saucepan, prepare couscous according to package directions (if using Near East). Serve chicken mixture over bed of couscous.