Cous Cous with Lemon Rosemary Chicken

What you need:
1 package thin sliced chicken breast
2 lemons
4 tbsp extra virgin olive oil
1 sprig fresh rosemary (4 inches)
1 package Near East garlic and olive oil Cous Cous
Salt and pepper
1 handful calamata olives, pitted
1 handful grape tomatoes
1 cucumber, peeled and finely diced
1 small package goat cheese
Parsley for garnish if desired

What to do:
Place chicken, olive oil, juice from 1/2 a lemon, and rosemary in 1 qt ziplock bag and put in fridge.
Boil 1 3/4 cups water in a medium saucepan.
Add Cous Cous and spice pack it comes with, then return to slow boil.
Slow boil for about 15 min, stirring often, until almost all water is absorbed or evaporated.
Turn off stove and let Cous Cous sit for a few minutes.
In large bowl, mix Cous Cous, cucumber, olives, and tomatoes
Squeeze in 1-2 tbsp lemon juice, cover and put in fridge for at least 1/2 hour.

While Cous Cous is chilling, heat grill to 500 degrees.
Spray grill with oil or cooking spray.
Cook chicken for three minutes, then flip, turn down heat and cook another 3 min.
When you flip chicken, slice a lemon in half and put both halves face down on grill for 3 min.
Remove chicken and lemon from grill and let rest for a couple minutes.

Take Cous Cous out of fridge, top with goat cheese, and lay chicken on top.
Squeeze one of the grilled lemon halves over chicken, and garnish with parsley.