Sizzle & Drizzle: Sticky Pomegranate Chicken with Cous Cous

A sticky, zingy marinade that’s perfect with chicken or lamb — plus a herby cous cous salad and a punchy pomegranate dressing that peps up grilled veg, halloumi or even crunchy leaves.

Chicken marinade (enough for 4 chicken breasts):

• 1 garlic clove, minced
• 3 tbsp pomegranate molasses
• 2 tbsp light olive oil
• 1 tbsp sumac
• 1 ½ tsp cumin seeds
• 1 tsp dried oregano
• pinch of salt
• black pepper, to taste

Slice chicken breasts in half horizontally to help them cook quicker and soak up more flavour. Whisk marinade ingredients and pour into a freezer bag. Add chicken and massage to coat. Marinate in the fridge for 1hr, or freeze for later. Grill or BBQ to your liking. Rest 10 mins, then slice and serve. (If frozen, defrost in the fridge overnight before cooking.)

Jewelled cous cous (serves 4–6):

• 250g cous cous
• Boiling water
• Olive Oil
• 350g pomegranate seeds
• 30g mint, roughly chooped
• 30g coriander, roughly chopped
• salt and pepper
• Greek yoghurt (to serve. optional)

Pour cous cous into a bowl with a drizzle of olive oil, salt and pepper. Add enough boiling water to sit 1cm above the grains. Cover with a tea towel and leave for 10 mins. Fluff with a fork, then stir through pomegranate, mint + coriander.

Pomegranate dressing (makes 1 jam jar):

• 1 garlic clove, minced
• 2 tbsp cider vinegar
• 2 tbsp pomegranate molasses
• 1 tsp runny honey
• 6 tbsp light olive oil

Whisk or shake together in a jam jar. Drizzle over cous cous to serve and save the rest for later, it’ll keep for 2 weeks in the fridge.