In a small pot, combine couscous, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

While couscous cooks, wash and dry produce. Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.

Once couscous is done, drain any excess water. Transfer couscous to a medium bowl. Add a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Refrigerate until ready to use in Step 5.

Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.

Pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Transfer to a cutting board.

While chicken cooks, in a large bowl, combine spinach, lemon zest, cucumber, tomato, feta, raisins (draining first), a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.

Transfer lemony couscous to bowl with spinach mixture. Toss to combine.

Slice chicken crosswise.

Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side.