Place raisins in warmed broth to plump.
Season chicken tenders with 1 teaspoon kosher salt and the black pepper.
Heat 1 tablespoon olive oil in large, lidded sauté pan over medium-high heat. Add Swiss chard and sauté, stirring and tossing, for 4-5 minutes, till wilted. Remove from pan.
Place remaining 1 tablespoon olive oil into pan, add couscous and sauté, stirring, for 2-3 minutes, until couscous begins to color. Add chicken tenders to the pan, pour over warm broth, raisins and lemon juice. Bring to a gentle boil, reduce heat to low, cover and simmer until couscous is tender and chicken is poached through, about 12-15 minutes. Remove from heat, stir in wilted Swiss chard, lemon zest and pine nuts and serve immediately.