Wash and dry all produce. Preheat oven to 450 degrees. Bring 11/2 cups water and stock concentrate to a boil in a small pot. Remove veins and seeds from red chili, then finely chop. Zest lemon, then cut into wedges. Trim green beans. Chop parsley. Roughly chop walnuts. Once water is boiling, add couscous to pot. Cover and remove from heat.

With your hand on top of one chicken breast, cut 3/4 of the way, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt and pepper. Repeat with other breast.

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken in a single layer and cook until browned, 2-3 minutes per side. Transfer pan to oven and roast until chicken is no longer pink in center, 5-6 minutes. TIP: Transfer chicken to a baking dish first if your pan isn’t ovenproof

Heat a drizzle of oil in another large pan over medium heat. Add green beans. Season with salt and pepper. Cook, tossing, until lightly browned, about 5 minutes. Add half the lemon zest and a big squeeze of lemon juice. Stir and let cook another 1-2 minutes. Add walnuts and cook, tossing, until warmed through, about 1 minute. Remove mixture from pan and set aside

Heat another drizzle of oil in same pan. Add red chili (to taste) and cook, tossing, until soft, 2-3 minutes. Pour in 3/4 cup water and bring to a simmer. Stir in apricot jam and continue simmering until mixture is thick and sticky, 3-4 minutes. Season to taste with salt, pepper, and lemon juice (start with a squeeze and add more as needed).

Fluff couscous with a fork, then stir in parsley, remaining lemon zest, and a few squeezes of lemon juice. Slice chicken breast into strips. Divide couscous between plates, then top with chicken and green bean mixture. Drizzle glaze over chicken and serve.