Get spicy, fruity and minty flavours working together on this fresh twist on chicken and couscous. Quick and easy, ready in about 10 minutes, it’s perfect midweek dinner.

Ingredients

175g Barley Couscous

2 medium skinless chicken breasts

2 tbsp Rose Harissa

70g pomegranate seeds

Large handful mint leaves, finely chopped (reserve a few small leaves for garnish)

Optional lemon wedges, to serve

Early Harvest Arbequina Extra Virgin Olive Oil

Ingredients

175g Barley Couscous

2 medium skinless chicken breasts

2 tbsp Rose Harissa

70g pomegranate seeds

Large handful mint leaves, finely chopped (reserve a few small leaves for garnish)

Optional lemon wedges, to serve

Early Harvest Arbequina Extra Virgin Olive Oil

1

Place the couscous in a bowl and pour over 350ml boiling water and a little salt, cover and leave for about 5 minutes then fluff up with a fork.

For a spicier version you can stir 1-2 tbsp rose harissa paste into the couscous too.

2

Preheat a griddle pan over a medium heat. Use a sharp knife to cut the chicken breasts through the middle horizontally, taking care not to cut all the way through, and then open them out (butterfly). Rub the harissa paste all over both sides of the chicken.

3

Cook the chicken on the hot griddle for 4-5 minutes on each side or until lightly charred and cooked through.

4

For the couscous, fluff it up with a fork and fold through the chopped mint, about two-thirds of the pomegranate seeds and some extra virgin olive oil.

5

Spoon the couscous onto plates and place the hot chicken on top. Scatter over remaining pomegranate seeds and reserved mint leaves.

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