Coriander Chicken with Pomegranate and Almond Couscous Recipe

(38 ratings)

Coriander chicken with pomegranate and almond couscous recipe-recipe ideas-woman and home
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins


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


  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.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.