Preheat oven to 425 degrees F (220 degrees C).
Peel the Fresh Ginger (0.25 ounce) with the back of a spoon and mince fresh ginger with two of the Garlic (2 clove).
Place Indian Seasoning Blend (2 tablespoon) by itself in a medium saute pan over low heat and cook, stirring until fragrant for about one minute. Do not burn! Add to the bowl with the garlic and ginger.
Juice the Lemon (1) into the bowl, and discard seeds. Add Greek Yogurt (2 tablespoon), Canola Oil (1 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir to combine, and hold.
Mince the last Garlic (1 clove), and set aside for peas.
Spray foil lined sheet pan with non stick spray. Pat dry Chicken Drumstick (6) with paper towels. Cut two one inch slashes crosswise into each drumstick on the thick side of the leg, down to the bone.
Dip each drumstick into the yogurt mixture, one at a time, completely coating each leg. Place chicken evenly spaced on foil lined sheet pan with slits facing up. Roast for forty minutes until the chicken is golden brown and cooked through.
Bring four cups of water to a boil in a medium saucepan. Add Salt (2 teaspoon), Israeli Couscous (4 ounce), and stir.
Bring back to boil, then reduce heat to medium. Cook four minutes until al dente. Reserve a half cup of the cooking liquid before draining the couscous. Strain couscous in colander and place into second medium bowl. Rinse and dry the saucepan.
Meanwhile, finely chop the Shallot (1) and just the Fresh Cilantro (0.5 ounce) leaves. Place into a small bowl. Add the White Wine Vinegar (2 tablespoon), two tablespoons of water, Canola Oil (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Mix well.
Chop the Fresh Mint (0.25 ounce) leaves and set aside.
In the same saucepan used for couscous, melt the Butter (4 tablespoon) over medium heat. Add the remaining minced garlic with Green Peas (1/2 cup) and cook for one minute.
Add couscous and reserved cooking liquid. Cook for two to three minutes, stirring to coat evenly.
Remove from heat, add Dried Cherry (1/4 cup) and cover to keep warm until plating.
Stir the chopped mint into couscous. Season with a pinch of salt and a pinch of pepper to taste if needed. Arrange a bed of couscous onto each of the two plates. Position chicken over half of couscous. Drizzle relish over chicken and lightly over couscous.