Pomegranate Chicken Couscous

Israeli Couscous is one of my favorite side dishes. So this week when I was thinking of what I wanted to go with my chicken I decided couscous would be a great fit. I wanted something that was flavorful but summery and decided to add in gold raisins, pomegranates and parsley.

Ingredients

1 Cup Israeli Couscous

Parsley

12 Chicken Thighs

Seeds from 1 Pomegranate

4 Garlic Cloves

1/2 a CupGolden Raisins

1 TSP Black Pepper

1 TBS Balsamic Vinegar

Instructions

1. Slice garlic cloves and combine with the olive oil, balsamic vinegar, and black pepper.

2. Put mixture and chicken thighs in a bag and marinade for 4 hours.

3. Preheat oven to 400°. Remove chicken from marinade and place into a pan skin side down. Set marinade aside for later. Cook chicken for 20 minutes.

4. Combine couscous and oil and cook for 15 minutes.

5. When chicken is done take out of the pan and let it rest for 5 minutes.

6. Add the marinade you set aside to the pan where you cooked the chicken and cook on high for 2-3 minutes. Then add in the couscous.

7. Stir the couscous so it is coated in the marinade and cook until it is hot. Then add in the parsley, pomegranate seeds and golden raisins.

8. Plate by putting the chicken on top of a bed of couscous and garnishing with a parsley sprig.

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#cooking #dinnerrecipe #chicken