In a large dutch oven, heat the olive oil over medium-high heat.
Add the chicken breasts and kielbasa. Cook until lightly browned, turning once, on both sides. This should take about 5 minutes. Transfer to a bowl.
Add the red onion, shallot and garlic to the dutch oven. Sauté for 3 - 5 minutes until lightly browned.
Add the couscous and sauté for 2 minutes.
Return the chicken and sausage to the dutch oven.
Add the tomatoes, chicken stock, lemon juice, thyme leaves and 3/4 C of fresh basil. Season with freshly ground pepper.
Bring to a simmer. Reduce heat to low, cover and simmer for 12 minutes.
Remove the chicken from the skillet. Let stand 5 minutes before slicing.
Return the chicken slices to the dutch oven and garnish with remaining fresh basil. Serve immediately.
Adapted from an August 2019 Southern Living Magazine recipe.