Using a sharp chopping knife cut the backbone out of the chicken, by sliding the knife in the cavity and to one side of the spine. Press down sharply and cut through. Repeat the other side of the spine and remove completely.
Then open the chicken up and press flat, then place in a baking tray.
Mix the lemon juice, olive oil, garlic and salt and pepper together well.
Rub the marinade all over the chicken and rub in well.
Add a small glass of boiling water to the tray and cover with foil and pop in the pre-heated oven for 40 minutes.
Meanwhile, mix the ingredients together well for the glaze.
Next, place the cous cous into a deep bowl and add everything apart from the crispy garlic.
Really mix well and season well with salt and pepper.
At the 40 minutes stage, remove the check and check if cooked. If ready turn the heat up to 230C Gas 8.
Paint over the glaze and return to the hot oven to brown well for say 15-20 minutes. Once cooked wrap well in foil and leave for 30 minutes.
Serve the cooked chicken in big chunks with the salad.
Top with fresh pomegranate seeds and crispy garlic sprinkled over.