Combine honey, juice and zest of 1 lemon, chopped oregano, and 2 tablespoons olive oil in a small bowl. Season. Place chicken in a shallow glass bowl or a large snaplock bag and cover with marinade. Refrigerate for 30 minutes.
Drain chicken from marinade and reserve marinade. Heat a large lightly oiled non-stick pan over medium heat and cook chicken for 5 to 6 minutes until browned. Place chicken in a baking dish, drizzle with reserved marinade and cook in the oven for 10 to 12 minutes, or until chicken is cooked through.
Meanwhile, place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains. Add currants, apricots, baby spinach and parsley leaves and toss to combine.
For the dressing, whisk together the remaining lemon juice and zest, remaining olive oil and the mustard. Season and drizzle dressing over the couscous.
Top chicken with extra oregano leaves, if desired, and serve with couscous.
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