Add your chicken stock, saffron, lemon zest and lemon juice in a large pot and bring to a boil. As soon as the stock starts boiling, turn the heat off.
Add the couscous and mix through the hot stock, place a lid over the pot and let the couscous absorb the stock and cook for 10 minutes.
Mix the spiced ground cumin, ground ginger, ground turmeric, ground coriander, paprika, salt and pepper together and then rub the Moroccan spice mix over your chicken thighs along with half of your vegetable oil.
Preheat a griddle pan over high heat (turn the fans on and/or open the windows) for about 1-2 minutes.
Once the griddle pan is nice and hot, place your chicken thighs in the pan, making sure they are flattened out. Grill for 3 - 3.5 minutes on each side until cooked through.
Transfer the chicken thighs onto a clean board, then cut them into cubes.
Preheat a wok over medium heat, then add you vegetable oil. From there add your sweet potato and carrots, fry them for about half a minute and then place a lid on top of the wok and let the vegetables cook for 2 minutes.
Add your couscous, the chicken, sultanas, fetta cheese and mix thoroughly. Then add your spinach and parsley and mix through again! Serve and enjoy.