Preheat the ovens.

In a bowl, combine the Ras-el-hanout, Harissa paste, turmeric and salt and pepper. Rub the chicken all over, Cover and chill 20 minutes.

Place the onions, garlic, on an ovenproof dish, add the marinated chicken and pour over the chicken stock and tinned tomatoes.

Loosely cover the oven dish with baking paper and foil or an aga fitting lid and transfer in the roasting oven and roast 45 -70 minutes depending on the size of the chicken or until the legs are almost falling off the bone.

Meanwhile, in a small bowl, stir the yoghurt with the fresh herbs, lemon juice and zest and seasoning.

10 minutes before serving, remove the chicken from the oven. Add the couscous around the chicken and stir in the tomato mixture. Place back the lid and transfer in the simmering oven or keep on the stovetop for 10 minutes to let the couscous plump and absorb the flavoured cooking juices.

Bring the dish on the table and serve immediately with a dollop of yoghurt dressing and the flavoured couscous.