Garlic Chicken with Israeli Couscous

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For the chicken: 

2 whole garlic bulbs

Grated zest and juice of 1 lemon

1 tablespoon cumin seed, toasted and ground

Pinch of crushed red pepper

Kosher salt

Extra virgin olive oil

1 4-pound chicken, cut into 8 to 10 pieces

For the Israeli couscous:

Kosher salt

2 cups Israeli couscous

Extra virgin olive oil

1 onion, sliced

4 celery ribs, sliced thinly on a severe bias

Pinch of crushed red pepper

1/2 cup tomato paste

1 cup dry white wine

1 large pinch of saffron

2 medium zucchini, green part only (discard the starchy, seedy center), cut into 1/2-inch dice

1/2 cup pine nuts, toasted

1 thyme bundle

1 bay leaf

1 1/2 to 2 cups chicken stock

4 scallions, white and green parts, sliced very thinly on the bias

1 bunch of fresh cilantro, leaves and stems finely chopped, plus a few whole leaves for garnish