Lebanese Chicken with Couscous, Pomegranate and Toum

Steps

1. Cook beetroot Preheat oven to 220°C. Bring a half full kettle to the boil. Quarter baby beetroot. Toss on a lined oven tray with vinegar and a drizzle of oil. Season and roast in oven for about 20 minutes, until tender.
2. Marinate chicken Pat chicken dry and place in a small bowl. Drizzle with a little oil, add Lebanese chicken spice and season with salt. Toss to coat and set aside. Marinate chicken the night before for added flavour.
3. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes.
4. Prep carrot and couscous Peel and grate carrot. In a large heat-proof bowl combine boiling water, couscous and a pinch of salt. Stir, cover and leave to swell for 5 minutes.
5. Finish couscous When couscous is cooked, fluff up grains with a fork. Add remaining couscous ingredients, drizzle with olive oil, toss to combine and season to taste. Thinly slice chicken against the grain before serving.
6. To serve, spoon toum onto plates and top with couscous and slices of chicken. Sprinkle over mint, parsley and remaining pomegranate.