It is usually annoying - having to cook after a long day at work and a crazy spinning class that you just got back from. But you feel too bad to undo your workout by eating some oily junk food, and crave something fresh and simply good. Then try this easy lemon parsley chicken with couscous. You can put your leftover in the fridge, and it is just as good the next day, or even the day after.

• COUSCOUS - Cook couscous according to the instruction on its box. They cook quite fast, so when they are done, lightly fluff with fork and let it stand without the lid.
• CHICKEN - Start with boneless skinless chicken breast. It is worth it to get farm fresh chicken, or organic chicken since they are not filled with growth hormones. Trim all the visible fat, and cube the chicken breast into good bite sizes.
• MARINATE - Put chicken cubes into a bowl. Season them with salt and pepper, then squeeze the lemon cut side up (so the seeds don't get into the bowl). You can be generous with the amount of lemon juice you put in. Lemon juice really brightens the dish and makes it refreshing. Last but not least, put some good extra virgin olive oil and mix it all together.
• SAUTEE - Pour the chicken cube mixture into a hot pan, and throw in a bit of finely chopped garlic. If you put in too much, then the garlic overpowers the lemon flavor, and it becomes more like garlic parsley chicken, so control the amount accordingly.
• COMBINE - When chicken cubes are cooked through, remove from heat. As it cools down, chop up some fresh flat leaf parsley (or any other fresh herb that you like!) and mix it with the chicken. Mix in the desired amount of couscous previously prepared. Season it to suit your tastebud.