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1. Combine all the ingredients for the chermoula thoroughly, then stand for 30 minutes to allow the flavours to develop
2. Rub into the turkey breast slices and marinate 2 hours
3. Pre heat grill
4. Place turkey onto skewers ready for grilling
5. Grill on medium heat and cook until turkey is just cooked through but still moist
6. Bring water to boil, rain in couscous, stir and take off heat. Stand in a warm space, covered 5 minutes,
7. fork butter through cous cous and serve with grilled turkey and reheated excess chermoula as a dressing and top with coriander