1. In medium-size pot, combine 2½ cups water and the Israeli couscous. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 8 minutes. Drain and let cool.

2. Meanwhile, preheat oven to 425°F. Line a large shallow baking pan with foil; set aside. In a small bowl, combine 4 tablespoons basil, onion, garlic, lime zest, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub herb mixture evenly over drumsticks. Arrange drumsticks in prepared baking pan; drizzle with 2 tablespoons olive oil. Bake 40 to 50 minutes until golden brown and juices run clear. The internal temperature of the chicken should be 180ºF. Always use a meat thermometer to determine the temperature.

3. Stir 2 tablespoons olive oil, the lime juice, 1 tablespoon snipped fresh basil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper into the Israeli couscous. Transfer to a serving platter. Top with citrus fruit slices and serve alongside roasted chicken.