Combine the cumin, ground coriander, ginger, cinnamon, pepper and a pinch of salt in a small bowl. Rub the spice mixture onto the chicken.
Preheat the oven to 190°C. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 3 minutes on each side. Transfer the chicken to a plate.
Add the onion and garlic to the pan and cook for 5 minutes. Add the couscous and boiling stock; stir, cover, remove from the heat and let stand for 5 minutes. Gently stir in the chopped coriander and dates with a fork.
Make 4 mounds of the couscous mixture in a 23 x 33 cm baking dish and place a chicken breast half on each mound. Sprinkle the chicken with lemon juice, cover with foil, then bake for 10 minutes. Uncover and bake for a further 10 minutes or until the chicken is cooked through. Serve each person a mound of couscous topped with a sliced chicken breast half. Garnish with lemon wedges.
I was testing this recipe for making at a camp (60 kids) and the spices were perfect and the couscous was very good. I was especially looking for a recipe I could do in the oven and this is perfect. Thank you! - 22 Jun 2011