1.Preheat oven to 180°C. Remove chicken from bag, place in an ovenproof dish, bake for about 1 hour.
2.Whisk together stock powder, spring onions, chilli, cumin and oil. Add peas; season. Stir in couscous, pour over boiling water; stir, cover, stand for 10 minutes. Fluff with a fork, add chopped herbs, lemon zest and juice.
3.Place couscous topped with chicken on serving platter, garnish with herbs.
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