Use a sharp knife and cut a chicken breast in half lengthways so you can open it out and flatten or butterfly it. Repeat with the remaining chicken breasts.
Mix the spice rub, saffron, garlic, lemon juice and olive oil together. Pour over the chicken breasts and leave to marinate for about 15 to 30 minutes.
Meanwhile, prepare the salad. Warm the orange juice and then add it to the couscous along with the boiling water and butter. Cover with a lid or plastic wrap and leave to steam for 10 minutes. Uncover and fluff up with a fork. Add the zest, spice rub, chickpeas, carrots and herbs and season to taste. Drizzle with a little olive oil.
Heat a griddle pan over a high heat and cook the chicken breasts for two to three minutes on each side until just cooked through. Serve immediately with the warm couscous salad.
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