Preheat oven to 350°. Season chicken with salt and pepper. Combine remaining ingredients in a roasting pan. Place breasts on top of mixture and coat well with liquids (leave nuts and fruit in bottom of pan to avoid burning). Roast uncovered for 20 min. Baste meat with pan juices 3-4 times until done (165° internal), roast approx. 30 min more. Pour remaining pan juices, fruit and nuts over chicken before serving. Meanwhile, prepare Cilantro Couscous.
To make Cilantro Couscous, bring liquid to a boil in pot with tight-fitting lid. Add remaining ingredients, cover and reduce heat to a simmer for 3 min. Turn off heat and leave covered for 7 min more until all liquid is absorbed. Fluff with fork and serve immediately. Yields 4 large servings.
* To make this recipe gluten-free friendly, substitute couscous with gluten-free pasta.