Chicken with giant couscous, fennel and pear recipe

Cuisine: Middle Eastern
Recipe Type: Main
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 2

Recipes

Christian Coates
0 Comments

A really fresh and fruity dish that leaves you feeling very satisfied without being too heavy.

Preheat the oven to 190°C/gas mark 5, and you’ll need 2 baking trays.
Place the chicken onto a baking tray and sprinkle with the fennel seeds, cumin seeds and the salt. Bake in the preheated oven for 15 minutes until cooked through (if you have a meat probe the core temperature should be 65°C).
Cook the couscous according to the packet instructions, as the large couscous does vary in size so the cooking times can be quite different.
Slice the fennel bulbs as thinly as you can – I like to use a Japanese mandolin – trying not to include any of the harder root section.
Peel and core the pears then chop into small chunks and place along with the fennel onto a baking tray (cookie sheet) and bake for 10–12 minutes.
Cut the pomegranate in half and remove the seeds. To do this, hold one half with the cut side over a bowl and firmly tap the back of it with a rolling pin until all the seeds fall out; repeat with the other half. Pick the leaves from the herbs and slice them finely.
Take one-third of the baked pear pieces and, using the back of a fork in a small bowl, crush into a rough purée.
In a large bowl, mix together the couscous, pear, pear purée, fennel, walnuts, lemon zest, half of the herbs, half of the pomegranate seeds and add a little salt, if necessary, to taste.
To serve, divide between 2 bowls, top with the chicken breast and sprinkle over the rest of the herbs and pomegranate seeds.

Recipe extracted from Fitness Gourmet by Christian Coates, published by Jacqui Small www.jacquismallpub.com

You might also like:

Roasted vegetable couscous recipe

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature