Cut chicken breasts into ½-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown and chicken is done. Remove chicken from skillet, and keep warm.
Melt remaining 2 tablespoons butter in skillet; add onion, and sauté 5 to 6 minutes or until tender. Stir in raisins and next 3 ingredients, and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Add parsley, and fluff with fork. Arrange chicken strips over couscous, and serve immediately.
This is so delicious that I make it about once a week. The only problem is that there's no measurement for salt for the couscous. It definitely needs salt and I usually add 1/2 tsp and then I continue seasoning to tase.