• 1 bunch cilantro , leaves and stems
• 5 cloves garlic
• Zest and juice of 1 large lemon
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon saffron threads
• 1 teaspoon sea salt
• 1/2 teaspoon chopped hot chile
• 5 tablespoons extra-virgin olive oil
• 6 large boneless chicken breast halves with skin (about 3 pounds)

• 2 tablespoons butter
• 1 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups couscous

• 1 pound carrots , julienned or coarsely shredded
• 2/3 cup golden raisins
• 1/2 cup coarsely chopped mint leaves
• 1/2 cup coarsely chopped cilantro leaves
• 1/3 cup pine nuts or slivered almonds , toasted
• Zest and juice of 2 small navel oranges
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground cinnamon
• Sea salt and freshly ground pepper to taste
• 1 small bunch arugula , trimmed

To make chicken: Preheat oven to 425°. Place cilantro, garlic, lemon zest and juice, cumin, paprika, saffron, salt, chile and 3 tablespoons of the olive oil in a blender. Puree, scraping container frequently, to a coarse paste. In a large bowl, toss chicken in the herb paste to coat. Heat remaining olive oil in a large skillet over medium heat. Add chicken in batches, skin side down, cook until lightly browned, about 2 minutes per side. Place chicken on a rimmed baking sheet. Roast until juices run clear when thickest part of chicken is pierced with the tip of a knife, 10 to 15 minutes. Let cool.

To make couscous: In a saucepan, bring 2 1/4 cups water, butter, salt and cinnamon to a boil. Stir in the couscous. Remove saucepan from heat, cover, let stand 5 minutes. Fluff couscous with a fork; set aside.

To make carrot salad: Combine carrots, raisins, mint, cilantro, nuts, orange zest and juice, lemon juice, garlic and cinnamon. Season with salt and pepper.

To serve: Spoon couscous onto a platter. Strew arugula over the couscous. Slice chicken and arrange it over the arugula. Spoon carrot salad over the chicken.