1. Remove perforated strip from top of oven bag. Add flour to bag and shake well to coat. Place chicken, tomato paste and Moroccan seasoning into bag. Toss well to coat chicken. Add apricots, raisins and onion. Close bag with tie. Place bag on an oven tray, making sure edges do not hang over sides. Using a skewer or toothpick, pierce six holes in top of bag near tied end. 2. Cook in a hot oven (200C) for about 1 hour, or until chicken is cooked through. Remove from oven. Stand bag on tray for 5 minutes. Cut slit in top of bag, being careful to avoid escaping steam.
3. Meanwhile, to make couscous, place couscous and chickpeas in a large heatproof bowl. Bring stock to boil in small saucepan. Add to couscous and chickpeas. Cover and stand for 5 minutes. Fluff couscous with a fork. Add nuts and parsley. Stir to combine. Season with salt and pepper.
4. Serve Moroccan chicken over couscous. Garnish with parsley.

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