Lemon and tomatoes? They’re actually a match made in heaven—particularly when the lemons are of the salty, funky, a little bit floral preserved variety. Finely chopped, they add their savory notes to a simple tomato sauce that you can cook your chicken breasts in directly. The result is a foolproof, weeknight-friendly recipe you’ll make all tomato season long (and maybe even longer, as the preserved lemon can really revitalize a sad midwinter tomato). Don’t skimp on the couscous as you’ll need something to sop up every last drop from the skillet.

Cook’s Note: Preserving lemons softens their rind and pith such that the whole fruit is edible—save for the seeds, which you will need to remove while chopping. If you can find preserved lemon paste at your grocery store (which is just the fruit blended to a smooth purée), save yourself the prep step and add ¼ cup scoop instead.