Pomegranate Chicken with Couscous Salad

Prep time: 25 minutes | Cook time: 20 minutes | Serves 4

3 tablespoons plus 2 teaspoons pomegranate molasses

½ teaspoon ground cinnamon

1 teaspoon minced fresh thyme

Salt and ground black pepper, to taste

2 (12-ounce / 340-g) bone-in split chicken breasts, trimmed

¼ cup chicken broth

¼ cup water

½ cup couscous

1 tablespoon minced fresh parsley

2 ounces (57 g) cherry tomatoes, quartered

1 scallion, white part minced, green part sliced thin on bias

1 tablespoon extra-virgin olive oil

1 ounce (28 g) feta cheese, crumbled

Cooking spray

1. Spritz the air fryer basket with cooking spray.
2. Combine 3 tablespoons of pomegranate molasses, cinnamon, thyme, and ⅛ teaspoon of salt in a small bowl. Stir to mix well. Set aside.
3. Place the chicken breasts in the basket, skin side down, and spritz with cooking spray. Sprinkle with salt and ground black pepper.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 350ºF (180ºC) and set time to 20 minutes.
5. Flip the chicken and brush with pomegranate molasses mixture halfway through.
6. Meanwhile, pour the broth and water in a pot and bring to a boil over medium-high heat. Add the couscous and sprinkle with salt. Cover and simmer for 7 minutes or until the liquid is almost absorbed.
7. Combine the remaining ingredients, except for the cheese, with cooked couscous in a large bowl. Toss to mix well. Scatter with the feta cheese.
8. When cooking is complete, remove the chicken from the oven and allow to cool for 10 minutes. Serve with vegetable and couscous salad.