Method

• 1.
  Preheat oven to 220°C. Line three baking trays with baking paper.
• 2.
  Put honey, harissa (if using), garlic, lemon zest and half the juice into a large bowl. Season and stir to combine. Add chicken and turn to coat, then transfer to two of the trays.

• 3.
  Roast for 35-45 minutes, basting every 10 minutes, or until cooked through and golden. Loosely cover with foil and rest for 10 minutes. Put broccoli onto third tray, drizzle with 1 tbs oil and season. Roast for 10 minutes or until golden but still crisp.
• 4.
  Meanwhile, cook couscous according to packet instructions, then drain and cool under cold running water. Place into a large bowl with broccoli, chickpeas, herbs, pomegranate seeds and almonds.
• 5.
  For the dressing, combine remaining lemon juice, olive oil and spices, then season. Add to couscous mixture and toss to combine.
• 6.
  Arrange salad on a large platter, top with drumsticks and scatter with extra herbs.