Pomegranate Chicken with Almond Cous Cous

This isn’t one of those meals that just sounds healthy, there’s a whole bunch of super-foods which make up this nutritional treat. Fresh jewels of pomegranate and fluffy nutty cous cous – not to mention the protein packed chicken breast.

Serves 4

Ingredients

4 x Springfield Organic or Free Range Chicken Breasts

  • 1 tbsp vegetable oil
  • 200g couscous
  • 1 chicken stock cube
  • 1 large red onion, halved and thinly sliced
  • 4 tbsp tagine spice paste (available from Tesco or Marks & Spencer), or 2 tbsp harissa
  • 190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
  • 100g pack pomegranate seeds
  • 100g pack toasted flaked almond
  • small pack mint, chopped

Method

  1. Boil the kettle and heat the oil in a large frying pan.
  2. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel/lid and set aside.
  3. Add the onion to the pan and fry for a few mins to soften.
  4. Cut each chicken breast into about 3/4 fillet pieces.
  5. Push the onion to one side of the pan, add the chicken fillets and brown on all sides.
  6. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well.
  7. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through.
  8. Stir through the pomegranate seeds, saving a few to scatter over before serving.
  9. When the cous cous has absorbed the liquid, fluff it up with a fork and stir through the almonds and mint.
  10. Serve the chicken on the couscous with the sauce spooned over and your reserved pomegranate seeds.

 

Credits: BBC Good Food – https://www.bbcgoodfood.com/recipes/pomegranate-chicken-almond-couscous