Pomegranate chicken with almond couscous

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• Vegetable oil1 tbsp
• Couscous200 g
• Chicken stock cube1
• Large red onionHalved, thinly sliced1
• Chicken mini fillets600 g
• Tagine paste (or half as much harissa)4 tbsp
• Pomegranate juice190 ml
• Pomegranate seeds100 g
• Flaked almondsToasted100 g
• MintChopped1 pack

1. 1

   Put the kettle on. Pour the oil into a big frying pan over a medium heat. Tip the couscous into a heatproof bowl, season it and crumble in half of the stock cube. Fry the onion in the pan for a few mins until soft. Cover the couscous with just enough boiling water, then drape a tea towel over the bowl and leave it.

2. 2

   Nudge the onion aside and brown the chicken fillets in the cleared space until coloured all over. Stir in the pomegranate juice and the tagine paste or harissa, season well and crumble in the other half of the stock cube. Cook uncovered at a simmer for 10 mins, by which time the sauce should be thick and the chicken cooked all the way through. Mix in the pomegranate seeds, keeping a few back for scattering.

3. 3

   After 5 mins, fork through the couscous and mix in the almonds and mint. Spoon the chicken and sauce over the couscous to serve.