Spiced chicken with pistachio & pomegranate couscous
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The pomegranate seeds in this salad add colour and crunch
Ingredients
Sesame Seeds
1 tablespoon(s)
Black pepper
2 teaspoon(s), peppercorns
Fennel Seeds
1 teaspoon(s), level, lightly crushed
Chicken breast, skinless, raw
3 medium, halved horizontally
Olive Oil
1 tablespoon(s)
Wholewheat Couscous, dry
200 g
Pomegranate
80 g
Pistachios
60 g, chopped
Cucumber
1 individual, extra large, halved lengthways and thinly sliced
Spinach
80 g
Parsley, fresh
1 tablespoon(s)
0% fat natural Greek yogurt
200 g
Garlic
1 clove(s), crushed
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
1 medium, cut into wedges
Instructions
1
Combine the sesame seeds, pepper and fennel seeds in a shallow bowl. Press each chicken piece into the seed mixture to coat, then set aside.
2
Heat the oil in a large nonstick frying pan over a medium-high heat. Cook the chicken for 3 minutes each side or until golden and cooked through. Remove from the pan and let rest for a few minutes before cutting into thick slices.
3
Meanwhile, put the couscous in a heatproof bowl and pour over 250ml boiling water. Cover and let stand for 5 minutes until the liquid is absorbed. Fluff up the grains with a fork, then stir in the pomegranate seeds, pistachios, cucumber, spinach and parsley.
4
Combine the yogurt, garlic and lemon juice in a small bowl. Season to taste.
5
Divide the couscous mixture between bowls and top with the sliced chicken. Serve with the yogurt dressing and lemon wedges on the side.
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