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, August 4, 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

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.

Nutritional Information

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