Chicken With Toasted Couscous Salad

Chicken With Toasted Couscous Salad by Nancy (Saving Dinner by Leanne Ely)

3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)

Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio