¼ cup zaatar *
4 chicken breast fillets
¼ cup olive oil
1/3 cup white wine
¾ cup chicken stock
1.5 cups couscous
1/3 cup toasted pine nuts
2 oranges, peeled, sliced, juice reserved
½ cup coriander leaves
1 tsp ground cumin
Preheat oven to 180 degrees C.
Rub the zaatar all over the chicken. Heat 2 tbsp of the oil in a large, deep frying pan over medium heat. Add the chicken and cook for two minutes each side until golden. Transfer to a roasting pan and cook in the oven for about ten minutes or until cooked through.
Wipe the pan with paper towel, then heat over medium-high heat. Add the wine and cook for one minute, then add the stock. Bring to the boil, add the couscous, remove from heat, cover and stand for five minutes. Fluff the couscous with a fork and stir in the pine nuts, orange pieces and coriander leaves.
Whisk the remaining olive oil and reserved orange juice in a small bowl with cumin. Add to the couscous and gently combine.
Slice the chicken breasts and serve on top of the couscous.
* Zaatar is a spice blend of thyme leaves, sumac, sesame seeds and salt from gourmet and Middle Eastern food stores. (I found some that was 'Herbie’s' brand, in a local gourmet cooking shop.)