Pomegranate Chicken and Couscous

Heat the oil in a large frying pan, and pop the couscous in a bowl with half the stock cube and some seasoning. Fry the onion in the pan for a few mins to soften, and just cover the couscous with boiling water, then cover with a tea towel and set aside.
Push the red onion to one side of the pan, and add the chicken to brown all over. Stir in the harissa and pomegranate juice, then add the rest of the stock cube and season well. Simmer for 10 mins to thicken the sauce and cook the meat, then stir through the pomegranate seeds. After 5 mins of soaking, fluff the couscous with a fork and stir in the mint and almond flakes. Serve the chicken on a bed of couscous, with the sauce spooned all over.

15 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box