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Photo of Spiced grilled chicken with pistachio and pomegranate couscous by WW

Spiced grilled chicken with pistachio and pomegranate couscous

8
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Sesame and fennel seed crusted chicken served on a salad of couscous, pomegranate, pistachio, cucumber and parsley with a tasty yoghurt dressing.

Ingredients

Sesame seeds

1 tbs

Pepper

3 tsp

Fennel seeds

1 tsp, lightly crushed

Skinless chicken breast

480 g, (3x180g fillets)

Olive oil

1 tbs

Dry wholemeal couscous

1 cup(s), (200g)

Pomegranate

1 medium, (80g), seeds only

Pistachios

⅓ cup(s), chopped

Lebanese cucumber

1 medium, halved, thinly sliced

Fresh flat-leaf parsley

½ cup(s), chopped

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (180g)

Garlic

1 clove(s), crushed

Lemon juice

1 tbs

Baby spinach

80 g

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Combine sesame seeds, pepper and fennel seeds in a small bowl. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle fillets with seed mixture.
  2. Heat oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Thickly slice.
  3. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Add pomegranate seeds, pistachio, cucumber and parsley.
  4. Combine yoghurt, garlic and lemon juice in a small bowl. Season with salt and pepper.
  5. Divide couscous and spinach among serving plates. Top with chicken and yoghurt. Serve with lemon wedges.

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