Zaatar chicken with orange couscous

Ingredients
* 1/4 cup (3 tbs) zaatar*
* 4 x 180g skinless chicken breast fillets
* 1/4 cup (60ml) olive oil
* 1/3 cup (80ml) white wine
* 3/4 cup (185ml) chicken stock
* 1 1/2 cups (270g) couscous
* 1/3 cup toasted pine nuts
* 2 oranges, peeled, segmented, juice reserved (about 50ml)
* 1/2 cup coriander leaves
* 1 tsp ground cumin

Method
1. Preheat the oven to 180°C.
2. Rub the zaatar 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
4. 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.
5. Whisk the remaining olive oil and reserved orange juice in a small bowl with cumin. Add to the couscous and gently combine.
6. Slice the chicken breasts and serve on top of the couscous.

Notes & tips
* * Spice blend of thyme leaves, sumac, sesame seeds and salt from gourmet and Middle Eastern food stores.