Pistachio Couscous With Chicken - cooking recipe

Ingredients

2 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp ground cinnamon
2/3 cup vegetable or olive oil
4 None chicken breasts, trimmed
4 oz couscous
1/4 cup vegetable stock
3 tbsp butter, chopped
2 tsp pomegranate molasses (optional)
8 None pitted fresh dates, coarsely chopped
2 oz unsalted pistachios, toasted, coarsely chopped
1 tsp finely grated lemon zest
1 tbsp lemon juice
2 tbsp flat-leaf parsley, chopped
None None lemon wedges, to serve

Preparation

For the marinade, combine coriander, cumin and cinnamon in a mortar. Using pestle, grind to a powder. Stir in half the oil. Place chicken in a shallow glass bowl. Add marinade and turn to coat. Chill for 10 mins.
Heat 1 tbsp of the remaining oil in a large frying pan over moderate heat. Add chicken and brown for 4-5 mins on each side or until cooked. Transfer to a heatproof plate. Let rest for 5 mins then slice.
Meanwhile, place couscous in a medium heatproof bowl. Bring the stock to a boil, then add it to the couscous along with the butter. Cover with plastic wrap and set aside for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in remaining oil, the molasses, if using, dates, pistachios, zest, lemon juice and parsley. Season.
Press 1/4 of the couscous into a cup and invert into a shallow serving bowl. Repeat with the remaining couscous and serve with chicken and lemon wedges.