Pepperjack Chicken and Couscous

This dinner was just thrown together the same night I made the pico de gallo.  I wanted to play around with my new camera so I took some pictures and thought I would share them.

The chicken…
1 Boneless, skinless, chicken breast
1 slice of pepperjack cheese
1/2 teaspoon dried oregano
salt and pepper


Seasoned with salt, pepper, and oregano on both sides.
Grilled them.
When the chicken was almost done cooking, I slapped a slice of pepperjack cheese on top.  Let the cheese melt, then serve the chicken on a plate (duh!).
Spoon some pico de gallo over the top.
Ba da bing ba do boom.

The couscous…
1 cup of couscous
1 14.5 oz can of diced tomatoes
1 cup of water
1 handful cilantro, chopped
salt and pepper 


In a small/medium pot bring 1 can of diced tomatoes and 1 cup of water to a boil.
Add 1 cup of uncooked couscous to the pot while stirring gently.
Remove the pot from the heat, cover, and wait 5 minutes.
Uncover, add a handful of cilantro, and fluff the couscous with a fork.
Add salt and pepper to taste.
(The other night, I added a few spoonfuls of the pico de gallo…and then even more on top!  I told you, I was in a pico de gallo mood.)