To make the spice mix, pound all ingredients in a mortar and pestle or process until well blended

Coat the spatchcock with spice mix and refrigerate for a few hours so that the flavours can develop

Heat the barbecue to medium and oil the bars to prevent the spatchcock from sticking. Place the spatchcocks on the grill skin side down and cook until brown on both sides. (About 10 minutes per side.) Test by piercing the thigh with a sharp knife - the juices should run clear. Remove, cover with foil and let rest for a few minutes

Place couscous in a large bowl, pour over boiling water, cover with plastic film and set aside for 5 minutes. Fluff up the grains with a fork then set aside for a further 5 minutes

Fluff again to break up any lumps. Stir together olive oil, capsicum, juices, preserved lemon, mint, cinnamon and nutmeg and pour over the couscous, toss to combine

Pile couscous onto plates or platter, top with spatchcock, serve with Greek yoghurt. Garnish with extra coriander (optional)