Coriander Chicken with Pomegranate and Almond Couscous Recipe

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10 min


10 min


  • 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


  • 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.

  • 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.

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