• Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and basil. Mix gently until just combined.
• Roll the mixture into 1 to 2-inch meatballs.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.
• Transfer the meatballs to a plate. Add the burst tomatoes and corn right to the skillet. Add a pinch of salt and pepper. Cook, stirring often, until the tomatoes burst and the corn is a little caramelized, about 6 to 8 minutes. Add the meatballs back to the pan.
• To serve, spoon the couscous into a bowl. Top with the tomatoes, corn and meatballs. Sprinkle on more fresh basil. Serve!

couscous

• Cook the couscous according to the package directions. Once all the liquid is absorbed, stir in the parmesan and pesto. Stir until combined. Stir in the fresh basil and serve.