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1
Mix cumin, cayenne, white pepper, coriander, cinnamon, clove, lemon peel, and 1/2 teaspoon parsley together, set aside.
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2
Pour olive oil, soy sauce, ginger, and orange peel in a ziplock-style plastic bag, and add dried spice mixture.
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3
Close and thoroughly combine.
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4
Reopen and add chicken, close bag and thoroughly coat chicken.
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5
Place in refrigerator for at least 1 hour to marinade.
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6
About 20 minutes prior to serving, begin grilling chicken.
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7
(Exact time may differ depending on size of breasts and style of grill - this was cooked on an indoor gas grill).
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8
About 10 minutes prior to chicken being completely cooked, bring water to boil.
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9
After boiling, combine water and orange juice with couscous according to directions on package - (takes about 5 minutes standing time for couscous to be ready).
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10
Meanwhile, toast almond slivers in small pan.
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11
Remove from pan, then set aside.
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12
Using same small frying pan, lightly saute red peppers in 1 tablespoon olive oil remove from heat and set aside.
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13
Thoroughly mix cooked couscous, butter, turmeric, and 1 tablespoon parsley.
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14
Line serving plate with a flat layer of couscous.
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15
Remove chicken from grill, slice into strips, toss with arugula and red bell pepper.
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16
Place on top of couscous layer.
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17
Top with almond slivers and sprinkle with sesame seeds.
