Lebanese Chicken with Couscous, Pomegranate and Toum

Steps

1. Prep chicken Bring a half full kettle to the boil. Pat chicken dry and toss in a bowl with a drizzle of oil and Lebanese chicken spice. Season with salt.
2. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness), or until just cooked through. Reserve pan and rest chicken, covered, for 2-3 minutes before thinly slicing.
3. Cook couscous Peel and grate carrot. In a heat-proof bowl combine boiling water, couscous and a pinch of salt. Stir, cover and leave to swell for 5 minutes.
4. Cook beetroot Cut beetroot into wedges. Wipe reserved pan clean and return to mediumhigh heat. Add beetroot and cook for 2-3 minutes, until hot through. Remove from heat and add balsamic vinegar. Season to taste.
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.
6. Serve toum topped with couscous and chicken. Sprinkle over herbs and remaining pomegranate arils.