Chicken and couscous one pot

Coat the chicken in half of the spices and a pinch of salt. Heat 1 tbsp of oil in a large pan with a lid. Fry chicken for ten minutes until golden brown, turn over and cook for 2 minutes before removing from the pan. Pour 1 tbsp oil into the pan, fry the onions and garlic for 8-10 minutes. Add the remaining spices and cook for a further minute. Pour in the chicken stock and bring to the boil. Turn down the heat, cover the pan with a lid and simmer gently for 35 to 40 minutes until the chicken is tender. Remove the chicken and keep warm. Stir the lemon juice and couscous into the onions in the pan and add boiling water until the couscous is covered. Place the lid on the pan and leave to stand for 5 minutes until the couscous is soft and fluffy. Add the lemon zest and the chicken and garnish with fresh parsley if desired. Serve hot.