Lemon chicken with giant couscous

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1. Preheat the oven to 200°C.
2. Add both sliced lemons, olives and cherry tomatoes to a medium sized oven tray then set aside.
3. Heat 1 tbsp olive oil in a large frying pan, season the chicken with salt, parsley and add crushed garlic and brown. Turn off the heat and add 1 tbsp honey. Mix together well.
4. Lay the chicken on top of the olives and lemon. Scatter the tomatoes around the chicken and add 50ml of water. Season with salt and pepper.
5. Bake in the oven for 15 minutes.
6. While the chicken is cooking make the couscous. In a saucepan heat 1 tbsp of olive oil, add the couscous and gently fry for 2 minutes then add 400ml of boiling stock.
7. Simmer for 15 minutes stirring occasionally until the couscous is soft throughout and the stock has been absorbed. Add a little extra water if required.
8. Add the couscous to the oven tray, mix with the chicken and cook for a further 15-20 minutes until chicken is tender.
9. Finely chop 3 tbsps of parsley, and mix.
10. Serve and garnish with remaining parsley.