Ingredients
1 tbsp vegetable oil
200gr couscous
1 chicken stock cube
1 lge red onion, halved and thinly sliced
600g chicken tenderloins
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice, not sweetened
100g pack pomegranate seeds
100g toasted flacked almonds
Small pack mint
Method
Boil the kettle. Put couscous in a bowl seasoned with pinch of salt and pepper and crumble in half the stock cube. Pour boiling water over the couscous until just covered, then cover the bowl with tea towel and set aside.
Heat large frying pan, add vegetable oil in, add the thinly sliced red onion to the pan and fry for a few minutes to soften. Push onion to one side of pan, add the chicken tenderloins and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of stock cube. Simmer, uncovered for 10 minutes until the sauce has thickened and chicken cooked through. Stir in pomegranate seeds, saving some to garnish.
After 5 minutes, fluff up the couscous with a fork, stir through the almonds and mint.
Serve the chicken on the couscous with sauce spooned over, garnish with remaining pomegranate seeds and shredded mint.
