Place all of the marinade ingredients in a small bowl and mix well.
Make 3 diagonal cuts on each chicken drumstick and place in a single layer in a medium ovenproof dish.
Spoon the marinade over the drumsticks, turning them to coat all over. Cover and place in the fridge for 30 minutes. Turn the oven on to preheat at 190°C, halfway through the marinating time.
Uncover the drumsticks and place in the preheated oven for 35-45 minutes, or until the juices run clear and there is no sign of pinkness.
While the drumsticks are cooking, make the couscous: place the couscous in a medium bowl and pour on 450ml of boiling water.
Stir and then cover with cling film. Leave to soak for 10 minutes until all the water has been soaked up. Use a fork to separate the grains.
Stir in the lemon juice, balsamic vinegar, mint and pomegranate seeds. Season to taste with salt and black pepper.
Place two drumsticks on each plate and place a portion of couscous next to them. Serve with a mixed salad or accompaniment of your choice.