Chicken drumsticks with curried giant couscous

• Make two incisions into the chicken drumsticks, making sure to cut to the bone.
• Heat the same frying pan over high heat with a light drizzle of olive oil, and fry the chicken drumsticks with half of the onion for 5 - 6 minutes until evenly browned.

• Crush or mince the garlic.
• Reduce the heat and add the water (see pantry for amount). Cover with the lid and allow to cook for a further 15 - 18 minutes over medium-low heat, turning regularly. 
• Turn the heat to low and add a knob of butter. Keep on low until serving. 

• Heat a light drizzle of olive oil in a pot or saucepan over medium heat. Fry the garlic, the rest of the onion, curry powder and giant couscous for 1 minute.
• Pour in the stock and cover with the lid. Reduce the heat to low and boil the giant couscous for 12 - 14 minutes, then fluff through the grains with a fork and set aside.
• Add the raisins in the last 2 minutes. Season the couscous wilt salt and pepper. 

• Dice the bell pepper (see tip).
• Dice the cucumber.
• Roughly chop the herbs.
• Add the extra virgin olive oil, vinegar, herbs, za'atar, cucumber, bell pepper, salt, and pepper to a salad bowl and mix well.

Tip: Do you not like raw bell pepper then cook it with the giant couscous.