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1
Heat oven to 375 degrees.
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2
In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt.
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3
Add the chicken and rub it around in the mixture until evenly coated.
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4
Turn chicken breast side down and roast, uncovered, for 50 minutes.
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5
Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt.
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6
Set aside for 5 to 15 minutes to soak.
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7
In a small skillet, melt the butter.
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8
Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch.
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9
Turn off heat and stir in dates.
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10
Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork.
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11
Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
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12
Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot).
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13
Add couscous mixture to the pot, arranging it around the chicken.
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14
Cover tightly with a lid or foil and return to the oven for 30 minutes more.
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15
Remove from the oven.
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16
When cool enough to handle, remove chicken and carve into serving pieces.
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17
Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous.
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18
Sprinkle with chopped herbs and serve immediately.
