Ingredients

• 1 ¾ cups water, divided
• 1 (5.6-oz) box toasted pine nut couscous
• 5 tablespoons unsalted butter, divided
• 1 tablespoon flour
• 1 teaspoon seasoned salt
• Large zip-top bag
• 4 chicken breast cutlets (about 1 lb)
• 1 tablespoon capers
• ½ lemon, for juice

Steps

1. Place in medium saucepan: 1 ½ cups of the water, contents of spice packet (from couscous), and 2 tablespoons butter; bring to a boil on high for couscous.
2. Place flour and seasoned salt in bag; shake to mix. Add chicken (wash hands); seal tightly and shake to coat. Preheat large sauté pan on medium-high 2–3 minutes. Add 2 tablespoons butter, then add chicken; cook 5 minutes, without turning, or until golden.
3. Stir couscous into boiling water; cover, remove from heat, and set aside.
4. Turn chicken. Stir in capers, juice of one-half lemon (about 1 tablespoon), remaining 1 tablespoon butter, and remaining ¼ cup water. Cook 2–3 minutes or until sauce begins to thicken and chicken is 165°F. Fluff couscous with fork and serve.

Ingredients

• 1 lb fresh asparagus spears
• 1 tablespoon water
• 1 tablespoon unsalted butter
• ½ teaspoon seasoned salt

Steps

1. Cut asparagus into 2-inch pieces, removing tough root end. Place asparagus in microwave-safe bowl with water and cover.
2. Microwave on HIGH 4-5 minutes, stirring once, or until tender. Drain asparagus; stir in butter and seasoned salt. Serve.