Pan-roasted chicken with lemon couscous

Ingredients

• 4 200g chicken thigh cutlets, skin on, excess fat trimmed
• 1 tablespoon moroccan seasoning mix
• 2 tablespoons olive oil
• 3 1/2 cup (875ml) chicken or vegetable stock
• 325 grams pumpkin, peeled, seeded, cut into small wedges
• 1 red onion, thinly sliced
• 1 1/2 cup (300g) couscous
• 1/2 cup chopped coriander
• 2 tablespoons diced preserved lemon
• 1/4 teaspoon paprika, to serve
• 200 grams baba ganoush, to serve