- 400g chicken fillets
- 1/2tsp red pepper flakes
- 1tsp garlic granules
- 2tbsp pomegranate molasses
- 1 grated lemon zest
- 2tbsp olive oil
- 200g couscous
- 200ml hot vegetable stock
- 1 juice of whole lemon
- 1 small red onion, finely chopped
- 1/3 cucumber, cut into cubes
- 25g bunch flat leaf parsley, chopped
- 25g bunch fresh mint, chopped
- 50g flaked almonds, toasted
- 100g pack pomegranate seeds
- 4tbsp natural yoghurt
- 2tbsp tahini
- 1tsp honey
|Nutrient||Per 100g||Per serving|
Back to recipes
This is a super easy and really tasty summer dish . Perfect served with the creamy tahini dressing.
Place the chicken in a bowl with the red pepper flakes, garlic granules, pomegranate molasses and lemon zest. Season with salt and toss everything together well. Set aside whilst you prepare the couscous.
Place the couscous in a large bowl and pour over the hot stock. Cover the bowl with cling film and set aside for 10 minutes. Whilst waiting for the couscous chop finely the onion and cut the cucumber into small 1 cm cubes and finely chop the herbs.
Make the dressing my mixing the yoghurt, tahini and honey with a pinch of salt and a splash of water to just loosen to make a smooth pouring sauce.
Gently fork through the couscous which should have soaked up all the liquid by now and stir through the lemon juice, red onion, cucumber, herbs, flaked almonds, and most of the pomegranate seeds, reserving some for garnish.
Heat the olive oil in a large frying pan and add the chicken fillets and cook for 3 – 4 minutes each side until golden and cooked through.
Spoon the couscous into serving bowls and top with the chicken and a drizzle of tahini dressing and extra pomegranate seeds to garnish.