To start, we prepare the marinade with yogurt. In a bowl, combine the yogurt, cumin, smoked paprika, the zest and juice of 2 lemons, garlic, salt, and olive oil. Mix well until the mixture is homogeneous.

Next, take the whole chicken and open it up. Coat it thoroughly with the marinade, ensuring all sides are covered. Roast the chicken for 1 hour and 10 minutes at 185ºC (365ºF) in a convection oven.

After roasting, collect all the juices from the pan and strain them through a fine sieve into a small saucepan. Add curry powder and let it simmer for 2 minutes.

In a baking dish, spread the couscous and pour the hot broth over it. Gently stir in the same dish until the couscous is cooked. Add chopped green onions, lemon zest, parsley, basil, and boiled chickpeas to the couscous.

Mix everything lightly, and the garnish is ready. Serve by slicing the chicken and plating it on a large serving dish. Enjoy!