Preheat the oven to 190ºC, fan 170ºC, gas 5. In a small bowl, mix together the honey, olive oil, garlic and the lemon juice. Put the chicken into a roasting tin, breast-side up, and brush over half of the marinade. Roast the chicken in the oven for 20 minutes.
Remove the chicken from the oven and pour over the remaining marinade. Carefully turn the chicken over breast-side down. Roast for a further 40 minutes until cooked through, no pink colour remains and juices run clear. Cover the chicken with a sheet of foil for the last 20 minutes of cooking time. Remove from the oven and set aside to cool.
Meanwhile, tip the couscous into a large bowl and add the raisins. Make up 400ml of chicken stock using the stock cube and pour over the couscous. Cover with clingfilm. Set aside for 5 minutes. Fluff the couscous with a fork, then stir in the pine nuts, cucumber and tomatoes. Stir the lemon zest into the couscous.
When the chicken is cool enough to handle, remove the skin and discard, then take all the meat off the bones. Shred or cut into small bite-size pieces. Stir into the couscous.