Pre heat oven to 180c.
Tip out any excess moisture from the cavity of the chicken, remove any excess fat deposits and insert the 2 lemon halves into the cavity.
Pat the skin of the chicken dry with paper/kitchen towel and rub with olive oil, sprinkle with salt & pepper to taste and place on a roasting rack over a baking dish.
Cook for 1 1/2 hours.
Meanwhile heat a non-stick frying pan over high heat and fry capsicum for 4-5 minutes or until it becomes slightly blackened and starts to soften, and remove to a plate.
Add chorizo to same pan and fry for 3-4 minutes, or until it starts to brown and the fat begins to render out. Drain excess fat and remove chorizo to a plate.
Place stock in a microwave safe jug and microwave on high for 3 mins to heat.
Remove chicken from oven.
Tip the liquid from the cavity of the chicken into the baking dish and move chicken (still on the rack) to a plate.
If you like, carefully skim off any excess fat from the baking dish (I leave it in for extra flavour!).
Add capsicum, chorizo, spices, couscous and hot stock to baking dish stirring well to combine, scraping up any bits from the base of the dish.
Place chicken (still on rack) back on top of baking dish and return to the oven and bake for a further 30 minutes or until couscous is cooked.
Remove baking dish from the oven, and strip the skin from the chicken and reserve. Strip the flesh from the chicken and roughly shred.
Add lemon juice and chicken to couscous mixture, mix to combine.
To make the chicken sprinkle, combine the chicken skin and breadcrumbs in a food processor, process until finely chopped.
Heat a small non-stick frypan and fry chicken skin mixture until crisp.
To serve, top chicken and couscous with crunchy sprinkle.