Coriander Chicken with Pomegranate and Almond Couscous Recipe

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

Method

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.