Couscous with Chicken, Dates, Figs, & Apricots

My recipe is an adaptation of the one I found here: http://www.epicurious.com/recipes/food/views/CINNAMON-CHICKEN-WITH-COUSCOUS-AND-DRIED-FRUIT-233401

Phase 1, The Chicken:

• I had two split chicken breasts (with bones & skin).
• Preheat the oven to 375°F.
• Toast some cinnamon and a little cumin in a pan, until fragrant.
• Mix those with some salt and a couple pinches of sugar.
• Then, rub the seasoning all over the chicken, under and over the skin.
• heat olive oil and a dab of butter in a cast iron skillet.
• sear the chicken breasts, skin side down.
• once seared, flip them and place the skillet into the oven.
• Take them out of the oven when they’re done − at 160°F core temperature.
• Set the chicken aside to rest and keep the drippings in the skillet.

Phase 2, Prepping the Couscous and the Stock:

• Put the couscous into a pan with tall sides.
• Turn the heat on medium-high and toast it, stirring, until the exact moment that it begins to smell toasty.
• In a pot, heat some chicken stock until it’s too hot to put your hand into.
• Rub and sprinkle in a tiny bit of saffron.

Phase 3, The Flavor:

• In the same skillet that you cooked the chicken in, with the drippings from the chicken:
• Sauté a half of diced onion and a minced shallot, until they have begun to brown.
• Add in:
• Some chopped dried apricots.
• Some chopped dried figs.
• Some chopped dried dates.
• (Don’t be skimpy on the fruit.)
• Continue sautéing for a minute or so.
• Sprinkle in some cinnamon.
• Salt.
• Add little bit of minced ginger.
• And, some finely chopped mint.
• Stir and sauté for another moment.
• Pour in the seasoned chicken stock.
• Bring the soup to a boil.
• Pour the soup into the pan with the couscous and stir.
• Put a lid on it and wait for your wife to come home for dinner.
• Fluff the couscous.
• Put it on a plate and put the chicken on top.

Thoughts: This was one tasty piece of chicken − crispy skin, tender, juicy, and roasted-cinnamony.  All of the fruit and the flavors in the couscous were full and complex, while still light.  I’m not sure what it is though, but my couscous never has quite the fresh-feeling texture and taste of couscous in a snazzy restaurant.  I mean, it’s good.  I’d make it for a hot date, if I wasn’t married, that is.  But, I’m just not sure what it takes to make perfect, delicate couscous.