Directions

1. Combine Mediterranean seasoning and Baharat seasoning in small bowl.
   
2. Place each chicken breast between 2 sheets of plastic wrap and pound (with meat mallet) to 1/4-inch thickness. Remove wrap. Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with seasoning mixture.
   
3. Cook chicken in two batches in large nonstick skillet over medium-high heat in 2 tablespoons oil until brown and no longer pink in center, 3 to 4 minutes per side.
   
4. Meanwhile, combine water, remaining 2 tablespoons olive oil and paprika together in a small sauce pan. Bring to boil; remove from heat, stir in couscous and cover for 5 minutes or until liquid is absorbed. Fluff with fork. Stir in mango chunks and green onions.
   
5. Cut chicken into 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seeds, if desired.