Moroccan Chicken and Pearl Couscous

Step 1: Mix oil with the mustard seeds, cumin seeds, curry, chilli paste and salt and pepper in a small bowl

Step 2: Place chicken drumsticks in a bowl and coat with half the oil mixture. Rubbing in to make sure it is coated well. Place chicken on a rack and put in preheated oven of 400 for about 25 minutes. Turn chicken a few times during cooking.

Step 3: Heat 1/2 tablespoon oil in a pan over medium heat and add in onion, stir for about 1 minute and add in pepper and stir for another 3 minutes. Add zucchini and the rest of the oil mixture and blend well.

Step 4: Add in the couscous and stir for about 30 seconds to coat, then add in tomato paste and stock. Bring to a simmer and cook covered for 10 minutes over a low heat. Just check to make sure couscous is not drying out too quickly , if so just add a little more stock or water.

Step 5: Add in the cumin and stir

Step 6: If serving on a platter, spread the couscous and lay the chicken drumsticks on top and garnish with coriander leaves if using.