Pomegranate chicken with almond couscous

Seriously tasty. Swap the vegetable oil for extra virgin olive oil to get your polyphenols in. Skinless boneless chicken thighs sliced into chunks are cheaper, tastier, more forgiving when cooking/reheating, and easier to prep as I prefer to remove the tendon from mini chicken fillets. I brown the chicken in batches and add it back in after cooking the onions for maximum flavour. If you can get it, Al'Fez Harissa Paste really takes this to the next level. I used to make this with couscous but to increase my fibre intake I pressure cooked some quinoa and I can barely tell the difference. The pomegranate juice is expensive, especially as you only need 190m of a 710ml bottle, but you can stretch it out to 3/4 meals if you freeze it. I freeze it into 190ml pucks and then pop them into a freezer bag. You could also use an ice cube tray. If you're feeding four adults I'd suggest increasing the quantity of chicken etc, but the couscous/quinoa makes enough.

Less mint but that is just a personal preference. Everything else was exceptionally tasty. Quick and easy recipe to create a restaurant style meal. Would recommend

Really nice dish. Used pomegranate mollasis to make the unsweetened pomegranate juice. Watch the almonds very carefully when toasting. It's so ready to burn them.

10/10 - very tasty but way too hot for my other half. I loved it though. Very easy to make too.