Directions

1. Prepare the chicken by trimming off any excess skin, place the chicken in a zip lock bag. In a jug, add the zest and juice of the orange, olive oil, spice mix, honey and salt. Mix well then add to the bag with the chicken. Leave to marinate for at least 4 hours or overnight if you can.
2. Heat an oven to 200 degrees Celsius and place the chicken in a baking tray with all the juices. Keep the chicken skin side up and cook for 30 minutes or until crispy and the chicken is cooked through.
3. For the salad, cook the couscous according to the instructions. Prepare the beans by trimming the ends and chopping into bite size pieces. Once the couscous has 4 minutes to go, add the beans. Drain the couscous and the beans and add to a large bowl.
4. In a small pan, toast the almonds for a couple of minutes before roughly chopping. Add the to the bowl with the spinach, raisins, chopped mint and chopped parsley. Stir to combine with 3-4 tablespoons of the juices from the chicken.
5. To serve, spread the couscous on a large plate and top with the chicken. Sprinkle on the pomegranate seeds, and chopped pistachios.