- Preheat the oven to 450 degrees. Bring 1 ½ cups water to a boil with ¼ teaspoon salt. Butterfly the chicken breasts. In other words, with your hand on top of the breast, slice it carefully in half almost all the way through. Then open it up like a book. Repeat with the other breast.
- Finely chop the red chili, removing the veins and seeds. Zest and halve the lemon. In a bowl combine the apricot jam and as much chili as you’d like (careful it’s spicy!). Add the couscous to the boiling water, cover, and let it rest off the heat. No peeking!
- In a pan over medium-high heat, heat ½ tablespoon oil. Season the chicken with salt and pepper on each side. Sear for 1-2 minutes on each side until golden brown. Transfer to a baking sheet and brush with the glaze. Roast for 5-6 minutes, until cooked through. The juices of the chicken should run clear when poked.
- In the same pan, heat the remaining olive oil over medium heat. Add the green beans and season with salt and pepper. Cook, tossing, for about 5 minutes, until crisp-tender. Add the juice of half the lemon and toss for a minute or two. Add the walnuts and toss. Cook until warmed through, about 1 minute more.
Finish: Fluff the couscous with a fork. Thinly slice the chicken breast and serve over the couscous and green beans.