Couscous a la Me!

2 cups water

1 teaspoon chicken bouillon granules

2 teaspoons butter

1 (10 ounce) box couscous

2 tablespoons olive oil

½ red bell pepper, chopped

½ yellow bell pepper, chopped

½ orange bell pepper, chopped

½ onion, chopped

¼ teaspoon garlic powder, or to taste

½ pound boneless chicken tenders, cut into bite sized pieces

2 (14.5 ounce) cans diced tomatoes

1 (14.5 ounce) can black beans, drained

1 splash dry white wine

¼ cup shredded Cheddar cheese

Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.

Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.