• Before starting, to a medium pot, add 8 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. 
• Wash and dry all produce.
• Add couscous to the boiling water. Reduce heat to medium. Cook uncovered for 4-6 min, stirring occasionally, until tender.
• Drain and return couscous to the same pot, off heat.

• Meanwhile, roughly chop spinach.
• On a clean surface, pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) oil, then swirl the pan to melt. Add chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings). Pan-fry on one side for 3-4 min, until golden. 
• Flip, then pan-fry for 3-5 min, until golden and cooked through.**
• Transfer to a plate and cover to keep warm.

• Reduce heat to medium.
• Add roasted pepper pesto and 1/4 cup (1/2 cup) water to the same pan over medium heat. Cook for 1-2 min, stirring often, until slightly thickened. 
• Return chicken to the pan and chili-garlic sauce. Remove the pan from heat. 
• Cover to keep warm. 

• Once couscous is finished cooking, to the pot with couscous, add 1 tbsp (2 tbsp) butter. Stir for 1 min, until spinach wilts. Season with 1/2 tsp (1 tsp) garlic salt and pepper. 
• Divide couscous between plates. 
• Top with chicken. 
• Spoon over pepper sauce. 

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting the step to butterfly.