Pre heat oven to 180 degrees celcius.
Rub the chicken breasts in ground cumin and coriander. Roast for around 20mins or until cooked through.
Boil the kettle.
Weigh out the dry couscous, squeeze over the juice of half a orange, crumble over the stock cube and cover with boiling water. Place a plate over the top to keep the steam in.
Meanwhile slice the sweet red pepper into thin hoops, each apricot into 12ths and finely chop the mint.
After 10-15mins fluff up the couscous with a fork and fold though the pepper, apricot, mint and chickpeas.
Slice the chicken breasts.
Split the couscous mix on to two plates top with slices of chicken and a few extra mint leaves.