Lebanese Chicken with Couscous, Pomegranate & Toum

Lebanese Chicken with Couscous, Pomegranate & Toum

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, May 19, 2019.
Order Now
Order Now

Ingredients

Chicken

  • 1 pack chicken tenders
  • 1 pack Lebanese spices

Couscous & Beetroot

  • 1 carrot, grated
  • 1 pack couscous
  • 1/2 cup boiling water
  • 1/2 pack baby spinach
  • 1 pack pomegranate arils
  • 1/2 pack pre-cooked beetroot, cut into wedges

To Serve

  • 1 pack toum
  • Mint

From the Pantry

  • oil
  • salt
  • pepper
  • vinegar
  • balsamic vinegar

Steps

  1. Before you start, bring a half full kettle to the boil.
  2. Prep & cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and toss with Lebanese spices. Cook for 3-4 minutes each side, until cooked through. Remove from pan and cover to rest.
  3. Meanwhile, prep carrot & cook couscous Place couscous and boiling water measure in a heat-proof bowl with a pinch of salt. Stir, cover and leave for 5 minutes. Fluff up couscous with a fork and toss with carrot, spinach, pomegranate and a drizzle of olive oil and vinegar. Season.
  4. Prep & cook beetroot Wipe same pan clean and return to medium-high heat with a drizzle of oil. Cook beetroot for 2 minutes, until hot through. Remove from heat, toss with a drizzle of balsamic vinegar and season.
  5. Serve couscous, beetroot and chicken topped with toum. Sprinkle over mint

Nutritional Information

Energy 2415 kj
577 kcal
Protein 42.0g
Carbohydrate 49.1g
Fat 23.5g