Method:

1. Combine five spice, cumin, sauce, oil and chicken in a large bowl and mix well to combine. Refrigerate, covered, for 20 minutes.
2. Heat a chargrill pan over medium-high heat and cook the chicken for 5 minutes each side until golden and cooked through. Set aside and keep warm.
3. Cook couscous according to directions on packet. Combine couscous, tomatoes, mint, coriander and noodles together in a large bowl. Serve with the chicken and drizzle with dressing just before serving.