Cut chicken into chunky pieces and lightly dust with Moroccan seasoning. Lightly spray a non-stick pan with oil. Cook chicken for 1 minute on each side to brown.
Add frozen Birds Eye Chopped Onions, undrained Edgell Chick Peas and honey. Cover and simmer for 10 minutes, stirring occasionally and adding a little water if necessary.
While chicken is cooking, prepare couscous following packet directions. Fluff couscous with a fork and stir in parsley and grated lemon rind.
Spoon couscous and chicken into a bowl. Garnish with coriander or flat leaf parsley.