• 3 skinless chicken breasts
• 3 tsp cumin seeds
• 1 Tbsp sea-salt flakes
• 80ml olive oil
• 2 Tbsp sherry or red wine vinegar
• 2 Tbsp sultanas
• 1 red onion, sliced into
• 1⁄2cm-thick half-moons
• 2 long green chillies, finely sliced
• Extra sea-salt flakes, to season
• Freshly ground black pepper, to season
• 2 oranges
• 2 cups couscous
• 11⁄2 cups plain yoghurt
• 80g roasted almonds, roughly chopped
• Mint leaves, to serve
Slice each breast into 3 pieces. Use a mortar and pestle to grind cumin seeds until just crushed. Combine salt, 1⁄2 of the oil and 1⁄2 of the cumin in a bowl, then rub into chicken. Set aside.
Put vinegar and sultanas in a small saucepan over a low heat and bring to a simmer. Stir in onion, then remove from heat and transfer mixture to a bowl. Stir in chilli and remaining oil and cumin. Season with extra salt and pepper.
Thinly slice oranges into rounds, then cut each round into 6 triangles and add to onion mixture.
Cook couscous following pack instructions.
Meanwhile, put chicken in a frying pan or on the barbecue over a high heat. Cook for 4 minutes on each side or until cooked through.
Scatter couscous over a platter and top with orange mixture. Spoon over a little of the yoghurt and top with chicken. Scatter with almond and mint leaves and serve with the remaining yoghurt on the side.