Season chicken with salt, pepper and oregano, to taste. Add 1 tablespoon of Olive Oil to pan - when heated, add chicken cutlets and cook until browned and cooked thoroughly. Remove from pan.
While pan is hot, add more olive oil if needed. When oil is warmed, add the crushed garlic and diced onions. Cook for about 5 minutes over medium heat. When onions are just about translucent, add the can of diced tomatoes (undrained) and stir continuously. Cook for another 3-5 minutes.
While you are cooking your onions, prepare couscous as directed on the box (I prefer Near East brand in the rice aisle).
When tomato mixture and couscous are done, plate your dish. Place couscous on serving dish. Place the chicken cutlets over couscous and top with tomato, onion mixture. It's a beautiful dish that can be garnished with fresh oregano or parsley.