Couscous Salad Recipe

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• 2 chicken breast fillets, skin on 
• 2 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1 heaped teaspoon of cumin seeds, 1 piece star anise, 2 small dried chilli's all ground together finely in a pestle and mortar. 
• 1/2 teaspoon ground cinnamon
• 4oz/125g couscous
• 1/4 teaspoon salt
• 125ml boiling water
• Small handfull chopped fresh mint (or dried)
• 1/2 medium onion, roughly chopped
• 2 cloves garlic finely sliced
• 1/2 small aubergine in 1" cubes
• 1/2 small red pepper in 1" dice
• 1/2 small courgette in 1" dice
• 1 smallish tomato in 1" dice
• 1/4 teaspoon chilli powder

1. First of all make two or three diagonal cuts through the skin into the flesh of the 2 chicken breasts. 
2. Then make the marinade in a bowl by combining well 1 tablespoon of olive oil with the salt, ground spices and the cinnamon. 
3. Add the chicken breasts and thoroughly mix them together so that the marinade is coating them evenly. 
4. Allow to stand for at least 1 hour,  2 would be even better
5. Using a non stick fry pan add the remaining olive oil and bring to a medium heat.
6. Add the chicken breasts and seal for about 6 minutes on each side, so that they are a golden brown in colour and the skin is crispy. 
7. Keep the pan with its juices to one side.
8. Transfer the breasts to an oven tray and place in the oven at 180ºc/350ºf.
9. Pour the boiling water onto the couscous and salt in a large bowl and allow to stand for about five minutes, before fluffing up and separating the grains with a fork. 
10. Throw in most of the mint (keep a little back for garnish) and mix well.
11. Put the pan used for the chicken back on a medium heat and add the onion, saute till coloured, then add the rest of the ingredients stirring well as they cook. 
12. Put the lid on and turn the heat down to low. 
13. Allow to simmer for a further 5 minutes, stirring occasionally, until the vegetables are just cooked.
14. Add this mixture to the bowl of cous cous and mix well.
15. Take the chicken out of the oven and slice diagonally as in photo below. Be careful, it will be hot so use a sharp knife and a carving fork.
16. Pile the cous cous mixture on to 2 plates, or for a more authentic look use a tagine, and arrange the chicken on the top, sprinkle with chopped mint. Serve warm or cold.