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Coriander chicken with pomegranate and almond couscous recipe

by Rebecca Smith on Tuesday, 22 May 2012

My version of my mum’s fantastic recipe, seriously quick and the leftovers make a great lunch the next day.

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  • Serves 2

  • Prep time 10 mins

  • Cooking time 10 mins

  • Total time 20 mins

  • Skill level Easy

Ingredients

For the couscous
  • 200g (7oz) couscous
  • 200g (7oz) pomegranate seeds
  • 50g (2oz) toasted flaked almonds
  • juice 1 lemon
  • 2tbsp extra virgin olive oil
for the chicken
  • 2 free-range skinless chicken breasts, chopped into chunks
  • 1tsp chilli sauce (we used rose harissa)
  • juice ½ lemon
  • large handful roughly chopped coriander leaves

Preparation

  1. Cook the couscous according to pack instructions. When cooked, fluff it with a fork, then stir through the pomegranate, almonds, lemon and olive oil with plenty of seasoning. Set aside.

  2. Heat a large frying pan with a drizzle of oil, season the chicken and add to the pan on a high heat, with the chilli sauce and lemon juice and toss in the pan for 5 or so minutes until cooked through. Stir through the coriander and allow to wilt for a few seconds in the pan before serving with the couscous. For a more substantial lunch the next day, make double of the chicken then allow to cool and stir through the leftover couscous.