Preheat your oven to 160°C or use a slow cooker.

In a medium bowl mix together the orange zest and juice, garlic, olive oil, dijon mustard and maple syrup, and season well with salt and pepper.

Pat the chicken dry with paper towels and place in a baking dish or slow cooker.

Brush or spoon the orange marinade over the chicken. Bake in the oven for 2–2.5 hours, basting with the cooking juices after an hour. Cook until the chicken is cooked through and the juices run clear or it has an internal temperature of 82°C. Alternatively cook in a slow cooker for 5-6 hours on low or 3-4 hours on high.

Leave the chicken to rest for 10 minutes while you prepare the couscous.

Place the couscous in a large bowl and pour over one and a half cups of boiling water. Cover and leave for 10 minutes to absorb.

Peel and cut one of the oranges into bite sized pieces. Zest the remaining orange, sit the zest aside to garnish and squeeze the juice from the orange.

Fluff the couscous with a fork and add the orange pieces, sliced almonds, sliced olives, rosemary, olive oil, white wine vinegar and juice of the orange. Season with salt and pepper and toss well to combine.

Carve the chicken and serve on a bed of couscous with a side of greens and drizzle the pan juices over the top. Garnish with the reserved orange zest and sprigs of rosemary.