1. Preheat oven to 350°F. 2. Season chicken breasts with salt and pepper then rub the za'atar spice on both sides. 3. Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side. 4. Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out. 5. Return the skillet to the stove top and add the wine to deglaze; boil 1 minute. 6. Add the chicken stock and return to boil. 7. Immediately add the couscous. Cover skillet tightly and remove from heat. 8. Keep skillet covered 5 minutes or until liquid is absorbed. 9. Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro. 10. Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork. 11. Season with salt and pepper to taste, if necessary. 12. Transfer the couscous to a platter and place the chicken breasts on top. 13. Serve with warm pita bread, tzatziki and imported olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
