Place couscous, raisins and cinnamon in a bowl, pour over 3/4 cup boiling water, stir and cover with plastic wrap. Set aside for 10 minutes. Cook onion in a lightly greased pan until softened. Fluff couscous with a fork, stir through onion, pine nuts and rind. Cool completely. When completely cooled add coriander

Fill chicken cavity with stuffing, close with toothpicks or skewers. Tie drumsticks together and fold under wings. Sprinkle over the extra cinnamon. Place chicken on a roasting rack over a large baking dish. Bake in 190°C preheated oven for 1 hour and 45 minutes, or until cooked through. Serve with preserved lemon