Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for five minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.
Slice the chicken and serve with the couscous.
Go to full version of