Chicken Couscous with Tomato Salad

In a shallow dish, stir together flour, salt, paprika, garlic powder, and pepper. Make sure chicken cutlets are about 1/4-inch thick and add them to the dish. You can pound them thinner if you need to or butterfly them open slightly with a knife. Cover the cutlets well with the flour mixture. It shouldn't be a thick breading.
In a small pot, cook couscous according to instructions.
In a large skillet add olive oil over medium-high heat. Once shimmering hot, add chicken cutlets and pan-fry for 4-5 minutes per side until chicken is lightly browned and cooked through. Remove chicken from pan.
While chicken cooks, you can toss together the quick tomato salad.
After you remove chicken from the skillet, pour off any excess oil, leaving whatever flour bits are in the skillet. Add butter and turn heat down to low. Whisk in chicken stock and stir until smooth. Continue to cook until thickened into a light pan sauce, 1-2 minutes. Season with lemon juice and salt and pepper.
Plate the dish by dividing the couscous, topping with chicken cutlet and pan sauce, and then adding the tomato salad to the top or on the side of the cutlet. Serve immediately.