Fruit N Nut Chicken Cous Cous

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2

Ingredients
2 chicken breasts
3/4 teaspoon fennel seeds
1/2 teaspoon cumin seeds
pinch of salt
100g giant cous cous
2 large bulbs fennel
3 conference pears
1 pomegranate
1 sprig flat leaf parsley
1 sprig coriander
50g walnuts crushed
finely grated zest of lemon
1 tablespoon honey

Directions

Preheat the oven to 190C. Place the chicken on a baking tray and sprinkle with the salt and seeds. Bake for 15 minutes. In the meantime cook the cous cous according to the instructions, this should be no longer than 15minutes, either boiled or fried then soak in water. 

Slice the fennel as thin as you can ensuring not to include the hard root. And peel and core the pears, dicing into small cubes. Place them both on a second tray and stick in alongside the chicken for 10-12 minutes

Deseed the pomegranate by cutting in half, holding over a bowl and tapping the back until all the seeds have fallen out, repeat with the other half. (TIP: Buy pomegranate seeds, much easier and less messy) Slice the herb leaves, and using the back of a fork crush 1/3 of the pear into a puree.

Mix the couscous, pear, pear puree, fennel, walnuts, lemon zest, half the herbs and half the pomegranate seeds. To serve, dish up half the mix and top with the chicken and the rest of the herbs and seeds

Low Carb Option: Take out the cous cous and add 130g diced celeriac. Roast it along with the fennel and pair
High Carb Option: Add an extra 30g cous cous

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