Preheat the oven to 180'C.
Finely slice the red chillies. Peel and finely dice the garlic cloves.
Slice the chicken breast and add the olive oil, smoked parika, oregano and chopped chilli and garlic. Mix well to make sure all of the meat is covered with the marinade. Leave to marinate for atleast an hour. The longer the better.
For the cous cous:
Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown.
Finely slice the spring onions. Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil. Stir these ingredients together. Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film. Allow the cous cous to absorb the water and cook for 10 minutes. Finish the cous cous with the spring onions
To make the vinagrette:
Chop the coriander and mint leaves. Finely dice the chilli and puree the garlic clove. Mix this with the olive oil and the seasoning. Squeeze in the juice from the lemon.
Cook the chicken on a hot plancha for 3 minutes in each side or until the chicken is cooked through.
Serve the chicken on top of the cous cous and finish with the vinaigrette.