Put couscous in a small bowl with 1 teaspoon olive oil. Toss well to coat. Bring 1 cup salted water to a boil. Add couscous, return to a boil and remove from heat. Cover and steep for 5 minutes. Uncover and fluff with a fork to separate the grains.

Heat 1 tablespoon olive oil in a medium saute pan, add shallots and garlic, and saute for 1 minute. Remove from heat, mix with couscous, red pepper, cumin, cilantro and goat cheese. Taste and adjust seasonings. Preheat oven to 375 degrees. Divide the stuffing into 4 portions. Cut a pocket into the thick side of each chicken breast and stuff with half of each portion of the stuffing. Put the remaining stuffing under the skin, pulling and tucking the skin to enclose the breast meat and stuffing.

Brush the breasts with the remaining oil and season with salt and pepper. Roast chicken breasts for 25 to 35 minutes until cooked through and nicely browned. Remove from oven, cover with foil to keep warm and let rest for 2 to 3 minutes before slicing and serving.