Whizz marinade ingredients in a blender and coat chicken breasts with mixture.
If possible refrigerate for an hour to absorb marinade.
To cook, heat a lightly oiled griddle pan until smoking hot.
Add chicken and sear on both sides.
Reduce heat and cook over a medium heat until done, about 6 to 8 minutes.
Heat olive oil; add chilli, turmeric, star anise, salt and dried fruit.
Stir-fry for about 2 minutes.
Add couscous and mix to coat.
Add boiling water and lemon juice, stir once and cover immediately.
Cook for 30 seconds, remove from heat and allow to rest (lid on) for 5 minutes.
Remove lid; add herbs and fluff with a fork. Serve topped with thickly sliced chicken breasts, dried chilli flakes and fresh coriander.