In a large mixing bowl, whisk together the garlic, salt, paprika powder, cumin seeds, olive oil, beer, balsamic vinegar, white wine vinegar and chilli.
Remove the very end of the drumstick so that during roasting you can pick the drumstick up by the pin bone. Place the drumsticks in the marinade and refrigerate overnight.
Preheat the oven to 170oC.
Line a roasting tray with tin foil, spray with oil and place the drumsticks on the tray. Roast for 35 minutes or until just cooked and golden.
Meanwhile. in a saucepan, bring the tomato juice and olive oil to the boil. Rain in the couscous, remove the saucepan from the heat and let it stand for 2 minutes.
Place back on a medium heat, add in the butter and stir through with wooden spoon for 3 minutes.
Place the couscous into a mixing bowl, toss in the almonds and seasoning, stir for a further 2 minutes with a fork.
Place a mound of couscous on a serving platter, place the drumsticks on top and drizzle over the unsweetened yoghurt, lemon zest and coriander.
