1. Preheat the oven to 190°C, gas mark 5. Mix together the olive oil, saffron, ginger, cumin, garlic, lemon juice, pomegranate molasses and seasoning. Pour over the chicken thighs and leave to marinate for 30 minutes.
2. Place the chicken thighs so they fit snugly in a small roasting tin and pour over the marinade. Cook in the oven for 30 minutes, then remove and sprinkle with the harissa and rose water. Cook in the oven for a further 10 minutes until the chicken is cooked through and there is no pink meat.
3. While the chicken is cooking, place the couscous in a bowl and pour over 225ml boiling water. Stir in the olive oil, spices and lemon juice. Cover and leave to stand for 5 minutes.
4. Fork through the couscous to break it up, then stir in the cashews, apricots, pomegranate seeds and parsley. Season to taste and serve with the chicken thighs.