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Bring The Water To A Boil In A Saucepan With The Chicken Bouillon And The Butter; Pour Over The Couscous In A Large Bowl. Cover The Bowl With Plastic Wrap And Allow The Couscous To Absorb The Moisture Entirely, 5 To 7 Minutes. Fluff With A Fork. Set Aside. Heat The Olive Oil In A Large Skillet Over High Heat. Cook The Red, Yellow, And Orange Bell Pepper With Onion In The Hot Oil Until Softened, About 5 Minutes; Season With The Garlic Powder. Add The Chicken To The Skillet And Continue Cooking Until The Chicken Is No Longer Pink In The Center And The Juices Run Clear, About 5 Minutes. Stir The Couscous, Tomatoes, Black Beans, And White Wine Into The Mixture; Continue Cooking And Stirring Until Heated Through, 2 To 3 Minutes. Top With The Cheese To Serve.
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