lightly season chicken breasts with salt, pepper, creole and blackened seasoning. place a grill pan over medium-high heat. lightly spray with cooking spray.
add chicken to grill pan. cover and cook for about 15 minutes or until internal temperature reaches 165 degrees. flip halfway through. let cool and cube.
while chicken is cooking, prepare the couscous by melting the butter in a sauce pan over medium-low heat. add couscous and stir often until couscous browns slightly (approx 2-3 minutes).
add the chicken broth & 1/2 tsp salt to the sauce pan, raise heat to high and bring to a boil. reduce heat to low, cover and simmer until the liquid is absorbed and couscous is tender (approx. 5-7 minutes).
while chicken and couscous are cooking, cube feta, chop parsley and mint, slice cucumbers and tomatoes.
when couscous is done cooking, fold in pine nuts, feta, parsley and mint.
transfer couscous to a large mixing bowl or tupperware. Add tomatoes, cucumber, pine nuts and cubed chicken. Stir.
drizzle with your favorite lemon herb vinaigrette and enjoy!