Mix the ingredients together for the chicken marinade and coat the chicken legs in it.
Leave to marinate, ideally overnight but for a minimum of an hour.
Preheat the oven to 180’C
Place the chicken legs in an oven proof dish and roast for 45 minutes, until the skin is lovely and crisp
In the meantime, cover the couscous with the stock and bringing to the boil.
Once the liquid is boiling, remove from the head and cover with a lid.
Leave to stand for 5-7 minutes and then return to a low heat and fluff up with a fork until dry.
Stir in the lemon juice, tomatoes, olives, halloumi and season with salt and pepper
Once the chicken is cooked, plate up and enjoy!