Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
- 1 tsp ground Turmeric
- 1 tsp dried Oregano
- 1 tbsp Olive Oil
- 2 Skinless and Boneless Chicken Breasts (150g each)
- 2 tbsp Pomegranate Molasses
- 2 large Roasted Red Peppers from a jar
- 120 g Couscous
- 2 Spring Onions, thinly sliced
- Small bunch Fresh Mint
- 200 ml Chicken Stock
- 100 g Feta Cheese (or lower fat "Greek-style Salad Cheese")
- Houmous, to serve
- Lemon Wedges, to serve
Put the turmeric and oregano into a large zip-lock food bag, along with the oil, a pinch of sea salt and black pepper. This is the basis of your marinade - so next you need to add the chicken breasts and seal the bag, before agitating it to make sure each breast is well coated. Put to one side (or into the fridge for an hour) to allow the flavours to mix.
When you're ready to cook the chicken start by preparing the couscous. Put it into a bowl and cover with the hot chicken stock, before covering for about 10 minutes. When the couscous is cooked and the stock has been absorbed fluff the grains with a fork and add the feta cheese, spring onion and mint.
Meanwhile, put a heavy frying pan onto a high heat and add the chicken once it's hot. As there's oil in the marinade you shouldn't need to add any more. Cook each breast for 5-6 minutes on each side until cooked through, drizzling with pomegranate molasses when turning to add a slightly sharp glaze. A couple of minutes before serving add the Red Peppers to the pan to warm through.
Serve the chicken with the couscous, peppers and a dollop of houmous. A wedge of Lemon on the side to squeeze over the chicken is a nice, if optional, addition.