Preheat the oven to 180°C. Cut the pistachios in half. Clean the carrots, leaving 1 cm of the green.
Cut the onions in half lengthwise, cut into 1/2 cm thick strips. Wash the oranges in hot water, grate 1 tablespoon of zest, squeeze out the juice. Mix the peel with garlic in 1 tablespoon oil. Parcel the chicken fillets, salt, pepper and fry in an ovenproof pan in 1 tbsp oil for 2 minutes on each side.
Spread the orange-garlic mixture on the top of the fillets.
Place in the oven on the 2nd rack from the bottom for 20-25 minutes. In a large saucepan, sauté the onions in 1 tablespoon oil until translucent.
Sprinkle with sugar and allow to caramelize slightly.
Add the carrots, and carrot and orange juice, season with salt. Cover and cook over moderate heat for 12-15 minutes, the carrots should still have a slight bite. Mix couscous with cumin and turmeric and prepare according to package directions.
Fluff with a fork and fold in the pistachios. Sprinkle the coriander greens over the carrots. Slice the meat and arrange. Press the couscous into greased ramekins or cups and turn each out onto the plates. Arrange the carrots on top and drizzle the carrot cooking juices over the couscous.
