Mediterranean Chicken Stew

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1 tablespoon olive oil

3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces

Coarse salt and ground pepper

4 garlic cloves, thinly sliced

1 medium onion, halved and thinly sliced

1/2 teaspoon dried oregano

1 can (28 ounces) whole peeled tomatoes, in puree

1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped

1 cup whole-wheat couscous, cooked according to package instructions

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