In a bowl, mix your chicken with the ras-el-hanout, half of the olive oil and a pinch of salt. When all of the chicken is coated, thread each piece onto wooden skewers (about 4-5 pieces to each skewer) then cook in a griddle pan or on a barbeque over a high heat for approximately 10 minutes (until cooked through), turning often.

Meanwhile, pour the couscous into a saucepan with about 600ml boiling water. Cook for 6-8 minutes, until soft, then drain.

Pour the cooked couscous into a large bowl and add the remaining olive oil, balsamic vinegar, sliced spring onions, pomegranate seeds, crumbled feta and chopped mint. Mix well, taste, and season if necessary.

To serve, have a skewer each with a pile of couscous and a handful of salad leaves.