It is best to marinate the chicken breast a day in advance so that the flavor of the spices is absorbed into the meat. Dry roast the spices over medium heat, remove from the stove, add the oil, rosemary, thyme and garlic. Marinate the poultry breasts in the cooled spice oil form and for one night in the refrigerator with the lid closed.
Put the couscous in a large enough bowl and pour the boiling poultry broth over it, pull with the lid closed until all the liquid is absorbed, stirring occasionally with a fork so that no lumps form. Pluck, rinse and coarsely chop the kitchen herbs. Rinse the tomatoes, remove the stem and cut into quarters.
Dry roast the pine nuts briefly in a frying pan. Add the herbs, pine nuts and tomatoes to the cooled couscous, season with olive oil, a few drops of sesame seed and garlic oil, Tabasco, pepper, salt and white balsamic vinegar to taste.
Stir the yogurt through with the whipped cream and spices and season to taste.
Remove the chicken breast from the spice oil, drain, season with salt and pepper and fry briefly on all sides with a little vegetable oil in a frying pan so that the pores are closed, place on a baking tray and cook in a preheated oven at about 180 °C for 6-7 minutes until done.
Serve the couscous with the chicken breast and the yogurt.
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