Lebanese Chicken with Couscous, Pomegranate and Toum

Lebanese Chicken with Couscous, Pomegranate and Toum

Ready in 25 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 17, 2019.



  • 1 pack chicken thighs
  • 1 pack Lebanese chicken spice


  • 1 carrot
  • ½ cup boiling water
  • 1 pack couscous
  • Juice of ½ lemon
  • ¾ pack pomegranate arils
  • 1 pack pistachio seed mix


  • 1 pack pre-cooked beetroot
  • 1 tsp balsamic vinegar

To Serve

  • 1 pack toum
  • ½ bunch mint
  • ½ bunch parsley
  • ¼ pack pomegranate arils

Have Handy

  • Oil
  • Salt & Pepper


  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.