1) In a medium pot, add oil over medium heat. Then add chicken and tomatoes and cook for a few minutes until hot.

2) Add peppers and Adobo sauce and stir together. Squeeze half a lime over the chicken.

3) Add in chicken stock, cover, and bring to a simmer.

4) Stir in couscous, cover, and remove from heat. Let sit for five minutes.

5) Fluff couscous with a fork, season with salt and pepper, and stir in diced avocado.

Serve as a salad or serve over fried tostadas with pepper jack cheese, cilantro, and hot sauce.

To make fried tostadas, add a tablespoon of neutral oil (sunflower or vegetable) to a medium skillet over medium-high heat. Add corn tortillas and fry for about 2 minutes per side until crispy. As the tortillas fry, push down to remove air bubbles that form.