2) Brush chicken legs with 2 tbsp syrup, and season with salt and pepper. Place into a zip-top plastic bag and shake with ground pecans, plain flour and cajun seasoning to coat. In an ovenproof skillet, heat the oil over medium-high heat. Once heated, cook the chicken on both sides until browned. Cover and place in the preheated oven for 10 minutes. Turn over and cook 10 minutes more until done. Remove chicken from skillet. In same skillet add spring greens and onions, stirring for 3 minutes or so.
3) Add rasher bacon and couscous (prepared using broth according to package direction). Serve 2 drumsticks over 1/4 portion of couscous. Garnish with mixture of remaining syrup, mustard and toasted pecans.