Preheat a grill or grill pan over medium-high heat. In a medium bowl combine the chicken, oil, tarragon, 1/2 tsp. salt, and pepper. Grill the chicken 4 to 6 minutes per side or until no longer pink inside (165°F).
In a large saucepan bring 1 1/2 cups water to a boil. Add the couscous, 1/4 tsp. salt, and pepper. Stir to combine. Cover; remove from heat. Let stand 5 minutes. Stir in the squash and tomatoes.
Reserve 4 tenders for Thursday and serve the rest with the couscous.
Chop zucchini and squash. Saute with a bit of olive oil over medium heat for 3 minutes. Refrigerate until needed.