Garlicky Chicken with Tomatoes & Olives

In a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings); bring to a boil, then cover. Reduce heat to low and cook until tender, 6-8 minutes. Drain any excess water if necessary. 

Keep covered off heat until ready to use in Step 4.

Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side (it'll finish cooking later in this step). Transfer to a plate. 

Add another drizzle of oil to same pan over medium-high heat. Add scallion whites and cook, stirring constantly, until fragrant, 30-60 seconds. Add crushed tomatoes, olives, ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4 servings); bring to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until flavors meld, 8-10 minutes. TIP: For a thinner sauce, add splashes of water until it reaches desired consistency. 

Transfer seared chicken (along with any resting juices from the plate) to pan with tomato sauce. Continue to simmer, covered, until chicken is cooked through, 3-5 minutes. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.