- Step 1
Combine chicken, cumin, coriander, paprika, garlic and half of oil in a bowl. Season and toss to coat.
- Step 2
Preheat a barbecue or chargrill on high. Reduce heat to medium. Chargrill chicken for 10-12 minutes each side or until lightly charred and cooked through.
- Step 3
Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous, raisins, turmeric and remaining oil in a heatproof bowl. Pour over hot stock and mix with a fork until most of stock is absorbed. Cover and stand for 3 minutes. Fluff up couscous with a fork. Cover and stand for another 3 minutes. Add chickpeas, almonds, rocket and lemon juice, season and toss to coat.
- Step 4
Serve chicken with couscous and lemon wedges.