In a small pot bring the couscous and water to a boil. Cover, and turn off the heat.
Slice the bell pepper into strips and place in a large fry pan with the garlic and olive oil. Cook on medium/high heat for 5 minutes, stirring occasionally.
Add in the fire roasted tomatoes, salt, pepper, and thyme. Cook an additional 5 minutes.
Carefully transfer to a blender or food processor and add in the goat cheese. Blend until smooth. Leave in the blender for now.
In the same pan you cooked the peppers in, add in the butter for the chicken and your chicken cutlets. Cook the chicken on medium/high heat for 3-4 minutes on each side or until cooked through.
Turn the heat down to low and stir in the balsamic vinegar coating the chicken.
Fluff your couscous with a fork and turn the heat back on to low. Add the red pepper sauce in the blender to the couscous and stir until well combined.
In a small sauce pan heat the olive oil up for the tomatoes on medium/high heat. Add in the tomatoes and cook for 2-3 minutes.
Serve with the hot red pepper couscous, chicken and sauteed tomatoes. Top with fresh basil if desired. Enjoy!