Spiced Honey Chicken Salad - cooking recipe

Ingredients

2 tbsp olive oil
1 None lemon, zested and juiced
2 tbsp honey
1 tsp ground allspice
2 None large chicken breast fillets
7 oz instant couscous
2 oz baby arugula
1/2 None pomegranate, seeds removed
3.5 oz feta cheese, crumbled
None None crusty bread, to serve

Preparation

In a medium bowl, combine 1 tbsp oil, 1/2 the lemon juice, honey and allspice. Add chicken and turn to coat. Season. Set aside to marinate for at least 10 mins.
Heat a large frying pan over medium heat. Cook chicken for 10-12 mins, turning once, until just cooked through. Let rest, loosely covered with foil, for 5 mins.
Meanwhile, in a large bowl, combine couscous with 1 cup boiling water. Set aside for 5 mins, or until all liquid is absorbed. Fluff with a fork. Add remaining oil and lemon juice. Add lemon zest and season to taste. Stir in arugula then transfer to a large serving platter.
Slice chicken and arrange over salad. Sprinkle with pomegranate seeds and feta. Serve with crusty bread.