Spiced grilled chicken with pistachio and pomegranate couscous
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sesame and fennel seed crusted chicken served on a salad of couscous, pomegranate, pistachio, cucumber and parsley with a tasty yoghurt dressing.
Ingredients
Sesame seeds
1 tbs
Pepper
3 tsp
Fennel seeds
1 tsp, lightly crushed
Skinless chicken breast
480 g, (3x180g fillets)
Olive oil
1 tbs
Dry wholemeal couscous
1 cup(s), (200g)
Pomegranate
1 medium, (80g), seeds only
Pistachios
⅓ cup(s), chopped
Lebanese cucumber
1 medium, halved, thinly sliced
Fresh flat-leaf parsley
½ cup(s), chopped
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Garlic
1 clove(s), crushed
Lemon juice
1 tbs
Baby spinach
80 g
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Combine sesame seeds, pepper and fennel seeds in a small bowl. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle fillets with seed mixture.
2
Heat oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Thickly slice.
3
Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Add pomegranate seeds, pistachio, cucumber and parsley.
4
Combine yoghurt, garlic and lemon juice in a small bowl. Season with salt and pepper.
5
Divide couscous and spinach among serving plates. Top with chicken and yoghurt. Serve with lemon wedges.
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