Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Rub the za'atar all over the chicken. Heat 2 tablespoons of the oil in a large, deep frypan over medium heat. Add the chicken and cook for 2 minutes each side until golden. Transfer to a roasting pan and cook in the oven for about 10 minutes or until cooked through.
• 3.
  Wipe the frypan with paper towel, then heat over medium-high heat. Add the wine and cook for 1 minute, then add the stock. Bring to the boil, add the couscous, remove from heat, cover and stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts, orange segments and coriander leaves.

• 4.
  Whisk the remaining olive oil and reserved orange juice in a small bowl with cumin. Add to the couscous and gently combine.
• 5.
  Slice the chicken breasts and serve on top of the couscous.