Chicken, fennel and orange

I had a fennel bulb I bought from the market recently and used it in this recipe.
Ingredients
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground sea salt
1/4 teaspoon ground black pepper
4 chicken breasts
1 tablespoon olive oil
1 bulb fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
2 oranges (grated rind of one reserved for couscous, both juiced for sauce) or one cup juice
1 heaped teaspoon vegetable or chicken powder
1/3 cup water
2 teaspoons cornflour, water to mix

Couscous
1 cup uncooked couscous
2 cups boiling water
1 teaspoon butter
grated orange rind

Directions:
Combine spices, salt and pepper. Season chicken to coat both sides.
Heat oil and cook chicken breasts (approx 5 minutes each side).
Remove chicken and keep warm.
Add the fennel and onions to the pan and saute for 5 minutes, adding 1 tablespoon water for moisture.
Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
Add juice, water and stock and bring to boil, stirring. Add cornflour mixed with water. Stir until it just begins to thicken, about 2 minutes.
Add chicken and chopped fennel, re-heat for about 2 minutes, spooning sauce over chicken.
Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Really delicious!