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Photo of Spiced chicken with pistachio & pomegranate couscous by WW

Spiced chicken with pistachio & pomegranate couscous

9
Points® value
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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