Zatar-stuffed chicken with lemon couscous

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Flatten the chicken breasts between two sheets of cling film with a rolling pin, then mix together the zatar spices and cream cheese. Place half the mixture along the centre of a chicken breast. Bring the edges together to form a parcel, then secure with cocktail sticks. Roll in a dish of flour, dip in a dish of beaten egg, then finally roll in a dish of breadcrumbs. Repeat with the other chicken breast, then chill them for 5 minutes.
2. Heat a frying pan with the oil. Fry the chicken parcels for 5 minutes or until golden all over, then cook in the oven for 10 minutes until cooked through.
3. Meanwhile, pour the stock over the couscous, then leave for 10 minutes covered with cling film. Remove the cling film and stir in the almonds with a fork. Serve together.