Dice the cooked chicken breasts into bite-sized cubes. You should have about 4 cups. Set aside.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Add the sliced mushrooms and cook, turning occasionally, for 8–10 minutes until golden brown. Season with salt and pepper.

Mince the chili peppers and tomatoes:

Meanwhile, add the chili peppers and sun-dried tomatoes to a food processor. Pulse until minced. Alternatively, use a knife to mince them.

Add the chili peppers and sun-dried tomatoes to the skillet. Toss to coat and cook for 2 minutes. Add the diced chicken and pearl couscous and stir to combine. Cook for 1 minute over medium heat. Season with salt and pepper.

Pour in the water and bring to a boil. Reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the pearl couscous is tender and has absorbed nearly all the liquid. Taste and season.

Add the oregano, Parmesan cheese, and lemon juice. Stir until the cheese melts. Simmer for 5 minutes. Taste and season one final time. Turn off the heat.

Spoon the chicken and pearl couscous into shallow bowls. Garnish with fresh oregano, basil, or parsley. Serve with more grated Parmesan cheese on top. Enjoy!