Mix all the dry spices, rub into the chicken breasts, adding enough of the olive oil to ease the process.
Set aside to marinate until you are ready to cook the chicken.
Heat the oven to 180'C.
In a hot frying pan, sear off the chicken skin-side down. The marinade should be wet enough, but you can add extra oil to the pan if necessary.
When the skin is nicely browned and crisp, turn over and sear the flesh side.
Place the pan in the oven to finish off the cooking, about 8-10 minutes.
Leave the chicken to rest before carving.
Trim the roots off the coriander bunch, and wash if gritty. Coarsely chop.
Quarter the preserved lemons, and remove the flesh. Coarsely chop the peel.
Peel the garlic.
In mortar, crush the coriander, the preserved lemon peel, garlic clove, and paprika until you obtain a fairly smooth paste.
Apply liberally to the chicken when it comes out of the oven.
Quarter the cherry tomatoes, season with salt, and set aside.
Top and tail the cucumber, quarter it, and scoop out the seeds. Chop the cucumber into a dice about the same size as the cherry tomatoes. Mix with the cherry tomatoes.
Pick the parsley leaves, and chop finely.
Zest and juice the lemons, and add to the chopped vegetables.
Place the couscous in a heat-proof bowl, and add enough just-boiled water to cover. Cling film the bowl, and set aside until the couscous has absorbed all the water. Fluff up the couscous, and toss with the olive oil.
Mix everything together, check the seasoning, and set aside at room temperature.
Mound the couscous in the centre of the plate, and fan out the chicken breast on top. Drizzle with any left-over chermoula sauce.
«The chicken can be marinated overnight for extra flavour. This recipe is great with dark meat, such as the leg or thigh. Chermoula sauce will keep for about a week in the refrigerator.»