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1
Preheat the oven to 190C/gas mark 5, and youll need 2 baking trays.
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2
Place the chicken onto a baking tray and sprinkle with the fennel seeds, cumin seeds and the salt.
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3
Bake in the preheated oven for 15 minutes until cooked through (if you have a meat probe the core temperature should be 65C).
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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.
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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.
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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.
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7
Cut the pomegranate in half and remove the seeds.
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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.
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9
Pick the leaves from the herbs and slice them finely.
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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.
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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.
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12
To serve, divide between 2 bowls, top with the chicken breast and sprinkle over the rest of the herbs and pomegranate seeds.
