Start this recipe by heating up the oil in a large pan and seal the chicken slices on both sides for a minute or 2. Transfer the chicken slices to an oven-proof dish. Place the creamed coconut, minced garlic, chopped coriander, chilli, lime juice and zest into a food processor and season with a pinch of salt. Blitz together for 10 seconds to obtain a thick, creamy paste. Spread the coconut and coriander paste over the chicken slices and continue to cook in the oven for 10 minutes, or until cooked through. Meanwhile, place the couscous in a bowl and pour over the boiling water or stock. Cover and allow for the liquid to be absorbed by the couscous for 4 minutes. When ready, add the crushed cashew nuts and chopped coriander to the couscous and mix well. Serve the coriander and coconut cream chicken with the zesty cashew nut couscous and a few mixed salad leaves.