Cut 6 trimmed chicken thigh fillets in half. Combine chicken, 1 tablespoon Moroccan chermoula-style seasoning, 2 tablespoons chopped coriander and 2 tablespoons lemon juice. Transfer to oven tray lined with baking paper. Cook in very hot oven for 30 minutes or until browned and cooked. Meanwhile, boil 2 cups Campbells Real Chicken Consomme. Add 2 tablespoons honey and 2 cups San Remo Couscous. Cover, stand 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Add 100g shredded baby spinach leaves, 1/2 cup chopped Angus Park Soft and Juicy Figs, 1/2 cup chopped dried apricots and 1/2 small thinly sliced red onion. Serve chicken with couscous and drizzle with extra lemon juice.

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