Chicken with giant couscous, fennel and pear recipe

1. 1

   Preheat the oven to 190C/gas mark 5, and youll need 2 baking trays.

2. 2

   Place the chicken onto a baking tray and sprinkle with the fennel seeds, cumin seeds and the salt.

3. 3

   Bake in the preheated oven for 15 minutes until cooked through (if you have a meat probe the core temperature should be 65C).

4. 4

   Cook the couscous according to the packet instructions, as the large couscous does vary in size so the cooking times can be quite different.

5. 5

   Slice the fennel bulbs as thinly as you can I like to use a Japanese mandolin trying not to include any of the harder root section.

6. 6

   Peel and core the pears then chop into small chunks and place along with the fennel onto a baking tray (cookie sheet) and bake for 1012 minutes.

7. 7

   Cut the pomegranate in half and remove the seeds.

8. 8

   To do this, hold one half with the cut side over a bowl and firmly tap the back of it with a rolling pin until all the seeds fall out; repeat with the other half.

9. 9

   Pick the leaves from the herbs and slice them finely.

10. 10

    Take one-third of the baked pear pieces and, using the back of a fork in a small bowl, crush into a rough puree.

11. 11

    In a large bowl, mix together the couscous, pear, pear puree, fennel, walnuts, lemon zest, half of the herbs, half of the pomegranate seeds and add a little salt, if necessary, to taste.

12. 12

    To serve, divide between 2 bowls, top with the chicken breast and sprinkle over the rest of the herbs and pomegranate seeds.

* Per serving · 4 servings · Values may vary.