Cut the apricots into fine cubes, pour orange juice and infuse in about One hour.
For the date stuffing, sauté the onion and garlic in a frying pan with the olive oil, add the dates and season with raz el hanout, salt and pepper.
Cut a pocket in the poulard breasts with a sharp kitchen knife and spread the date filling evenly inside. Close the opening with a wooden stick. Season the meat with salt, pepper and turmeric and roast in a frying pan with the olive oil on both sides (starting on the skin side) for five minutes each.
In the meantime, bring the vegetable soup to a boil, stir in the couscous and let it swell for a few minutes at low temperature (**). Season to taste with salt and freshly ground pepper.
For the apricot sauce, sauté chili pepper and spring onions in a frying pan with the olive oil, add the soaked apricots and bring to a boil. Roughly chop the coriander leaves and mix into the apricots.
Cut open the poulard breasts, arrange them and form the apricot sauce over them. Serve with couscous.
(*) In the TV presentation, dried dates were used.
(**) Please pay attention to the package label!