recipe

Middle Eastern Delight: Sumac and Pomegranate Grilled Chicken with Herbed Couscous

4 min read

Middle Eastern Delight: Sumac and Pomegranate Grilled Chicken with Herbed Couscous

Hello, wonderful readers!

Today I’m bringing a burst of Middle Eastern flavor right to your kitchen with this delightful Sumac and Pomegranate Grilled Chicken paired with a fragrant Herbed Couscous. This dish is perfect for a summer barbecue or a cozy family dinner. It’s vibrant, refreshing, and so easy to make – just what we need to spice up our weeknights!

So, why did I choose sumac and pomegranate as the star ingredients? Well, not only are they staples in Middle Eastern cuisine, but they also bring such a unique twist to the dish. Sumac adds a lovely lemony tang, while pomegranate seeds add a juicy crunch and a pop of color that’s simply irresistible.

Let’s get started, shall we?

Ingredients

  • 4 boneless, skinless chicken breasts (approx. 500g)
  • 2 tbsp sumac
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • 1/2 cup pomegranate seeds (approx. 80g)
  • 1 cup couscous (180g)
  • 1 1/4 cup vegetable broth (300ml)
  • 1/4 cup chopped fresh parsley (15g)
  • 1/4 cup chopped fresh mint (15g)
  • 1 small red onion, finely chopped
  • Juice of 1 lemon
  • 1 tbsp olive oil (for couscous)
  • Salt and pepper to taste

Method

  1. Preheat your grill (or barbecue) to medium-high heat, around 200°C (390°F).
  2. In a small bowl, combine the sumac, ground cumin, ground coriander, paprika, garlic powder, ground black pepper, and sea salt.
  3. Rub the chicken breasts with olive oil, then coat them evenly with the spice blend. Let the chicken marinate for at least 15 minutes.
  4. While the chicken is marinating, prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan over high heat.
  5. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for 5 minutes to absorb the liquid.
  6. Fluff the couscous with a fork, then stir in the chopped parsley, chopped mint, chopped red onion, lemon juice, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Set aside.
  7. Place the marinated chicken breasts on the preheated grill. Cook for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is nicely charred and cooked through.
  8. Remove the chicken from the grill and let it rest for 5 minutes.
  9. Slice the grilled chicken and serve it on a bed of herbed couscous. Garnish with pomegranate seeds.

And there you have it – a delicious and vibrant Middle Eastern-inspired dish that’s sure to impress your family and friends! Don’t forget to take a moment to enjoy the burst of flavors and the beautiful presentation. After all, cooking is an art, and every dish we create is a chance to express ourselves and share love through food.

Enjoy, and happy cooking!

Cheers,
Al

Ingredients

Ingredients

  • 4 boneless, skinless chicken breasts (approx. 500g)
  • 2 tbsp sumac
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • 1/2 cup pomegranate seeds (approx. 80g)
  • 1 cup couscous (180g)
  • 1 1/4 cup vegetable broth (300ml)
  • 1/4 cup chopped fresh parsley (15g)
  • 1/4 cup chopped fresh mint (15g)
  • 1 small red onion, finely chopped
  • Juice of 1 lemon
  • 1 tbsp olive oil (for couscous)
  • Salt and pepper to taste

Method

Method

  1. Preheat your grill (or barbecue) to medium-high heat, around 200°C (390°F).
  2. In a small bowl, combine the sumac, ground cumin, ground coriander, paprika, garlic powder, ground black pepper, and sea salt.
  3. Rub the chicken breasts with olive oil, then coat them evenly with the spice blend. Let the chicken marinate for at least 15 minutes.
  4. While the chicken is marinating, prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan over high heat.
  5. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for 5 minutes to absorb the liquid.
  6. Fluff the couscous with a fork, then stir in the chopped parsley, chopped mint, chopped red onion, lemon juice, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Set aside.
  7. Place the marinated chicken breasts on the preheated grill. Cook for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is nicely charred and cooked through.
  8. Remove the chicken from the grill and let it rest for 5 minutes.
  9. Slice the grilled chicken and serve it on a bed of herbed couscous. Garnish with pomegranate seeds.

You may also like...