Pomegranate Chicken & Israeli Couscous

• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer couscous, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil and chicken-style stock powder.

• Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side. Continue with step. • Remove pan from the heat, then add pomegranate molasses and a splash of water. Turn chicken to coat.

• Add roasted veggies, a drizzle of vinegar and a pinch of pepper to the couscous and stir to combine.