Step 1

Preheat oven to 200°C. Place spatchcock on a clean work surface and use a sharp knife to cut each spatchcock in half, through the breast bone. Place, cut-side down, in a roasting pan. Combine 1 tablespoon of the oil and cumin in a bowl. Season with salt and drizzle over spatchcock. Roast for 15 minutes.

Step 2

Meanwhile, to make the saffron yoghurt, combine the boiling water and saffron threads in a small heatproof bowl. Stand for 5 minutes and strain into a bowl. Discard saffron threads. Add the yoghurt, tahini, lemon juice and garlic, and stir to combine. Taste and season with salt. Cover with plastic wrap and place in the fridge until required.

Step 3

Add cherry tomatoes to the roasting pan with the spatchcock and drizzle with 1 tablespoon of the oil. Roast for a further 20 minutes or until tomatoes are tender but have not collapsed. Remove from the oven.

Step 4

While the tomatoes are cooking, place the couscous and 1 tablespoon of the oil in a heatproof bowl. Pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid has been absorbed. Use a fork to separate the grains. Add the roasted tomatoes, parsley, mint, green shallots, lemon juice, remaining oil and stir to combine. Taste and season with salt.

Step 5

Spoon couscous tabouli onto serving plates and top with spatchcock. Serve with saffron yoghurt and lemon wedges.