SERVES FOUR
INGREDIENTS
250 ml chicken stock
2 cups couscous
pinch of sea salt
pinch of freshly cracked black pepper
olive oil, for cooking
300 g chicken thighs, chopped
200 g sweet potato, cut into 1 cm cubes
3 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2 handfuls mint leaves
2 handfuls coriander leaves
1 tomato, diced
10 spring onions, chopped
2 green chillies, finely chopped
pinch of ground cinnamon
METHOD
Heat the stock in a saucepan until boiling. Stir in the couscous, sea salt and black pepper. Turn off the heat, cover and set aside for 10 minutes, or until tender. Fluff up the couscous with a fork.
Heat a little olive oil in a frying pan. Cook the chicken over high heat for 3–4 minutes each side, or until cooked through.
In a separate frying pan, heat a little more olive oil. Cook the sweet potato, stirring, for about 10 minutes, or until golden brown and soft in the centre.
Combine the extra-virgin olive oil and pomegranate molasses in a large bowl. Shred the chicken and add to the bowl. Fold in the sweet potato, mint, coriander, tomato, spring onion, chilli and cinnamon.
Gently fold the couscous through the salad, and serve immediately.