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1
Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil.
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2
While the oil heats up, season the chicken breast with salt on both sides.
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3
Add the chicken to the preheated oil, skin-side down.
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4
Sear on the first side until the skin is crispy, about 5 minutes.
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5
Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.
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6
While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed).
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7
Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan.
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8
Cook until all the liquid is absorbed, 8 to 10 minutes.
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9
Set a large bowl of ice water on the counter.
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10
Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts.
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11
Blanch the beans until they are bright in color and al dente, 2 to 3 minutes.
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12
Drain the beans and immediately add them to the ice bath to stop the cooking process.
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13
Drain, then transfer the beans to paper towels to dry.
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14
Remove the chicken from the oven and set the skillet back on the stovetop.
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15
Transfer the chicken breasts to a cutting board.
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16
Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes.
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17
Bring the stock to a boil and taste, seasoning with salt if needed.
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18
Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives.
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19
Serve with the chicken breast and drizzle the pan sauce over the top.
