Preheat oven to 425°F. Bring broth to a boil in a 12inch cast-iron skillet. Pour the couscous in a medium bowl; cover set aside.

Heat oil in skillet over medium-high heat until very hot. Sprinkle chicken with salt and pepper. Place chicken in skillet, skin sides down and cook 10 minutes or until skin is browned and crispy.

Turn chicken over and cook 4 minutes. Transfer chicken to a plate; discard drippings.

Saute peppers, onions and garlic for 3 minutes. Arrange chicken on top of peppers, skin sides up. Bake at 425°F for 10 minutes or until done

Fluff couscous with a fork. Serve chicken and peppers on couscous, and top with salsa.

Salsa: Stir together parsley, basil, green onion, olive oil, capers and lemon juice. Season to taste with salt and pepper.