250 g skinless chicken breast fillet trimmed of fat
olive oil cooking spray
1 tsp ras el hanout
1 Tbsp couscous
60 ml boiling water
80 ml pomegranate juice
2 tsp extra virgin olive oil
2 x 125 g canned chickpeas rinsed drained
1 cup mint leaves
1 cup parsley chopped
zest and juice ½ lemon
1 Lebanese cucumber finely chopped
1 Tbsp pine nuts
- Preheat a barbecue plate or frying pan on high. Spray chicken with oil and sprinkle with ras el hanout. Cook for 4 minutes on each side or until cooked. Set aside.
- Meanwhile, put couscous in a small heatproof bowl, pour in the boiling water and stir. Cover with a small plate and set aside for 4-5 minutes or until liquid is absorbed.
- Put the pomegranate juice and oil in a small saucepan and bring to the boil over high heat. Reduce heat to medium-high and cook for 5 minutes or until reduced by half and thickened slightly.
- Diagonally slice the chicken. Toss chickpeas, mint, parsley, lemon zest and juice, cucumber, nuts and couscous in a medium bowl. Serve chickpea salad topped with chicken and drizzled with pomegranate glaze.