I’ve been wanting to try this recipe out for ages and finally got some free time to give it a go. It’s been slightly adapted from BBC GoodFood Magazine’s October edition and is a beautiful dish to complement a lunchtime. Not only does it taste great, it’s also really simple to make as you only have two elements to the dish; the couscous bowl and the chicken & red onion simmering.
You can either buy a pomegranate and de-seed it yourself or buy a packet of the seeds (which will probably cost more for less!). I’ve also used wholewheat couscous instead of the white version, again it’s healthier and to me, tastes exactly the same. Enjoy!
1 tbsp x Olive Oil
100g x Wholewheat Couscous
1 x Chicken Stock Cube
2 x Chicken Breasts (sliced)
1 x Red Onion
4 tbsp x Tagine Spice Paste
150ml x Pomegranate Juice
100g x Pomegranate Seeds (either from pack or deseeded)
50g x Almonds
3 tbsp x Fresh Mint (chopped
1. First make the couscous by pouring it into a medium-sized bowl. Add some seasoning, as well as a quarter of the stock cube. Boil the kettle and pour just enough water so that it covers the couscous. Cover with a teatowel to keep warm and leave to one-side.
2. Heat a large frying pan with olive oil over a medium-high heat. Once the pan is hot add the sliced chicken and red onion. Turn the chicken regularly for 10-12 minutes and once browned on all sides add the tagine paste, pomegranate juice and the remaining stock cube. Mix in well and simmer for a further 8 minutes.
3. Uncover the coucous and use a folk to fluff it up. Add the almonds and mint, then serve with the chicken and red onion mix.