Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 pounds of chicken breast, cut into 1-inch pieces, with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of sumac, 0.25 teaspoon of black pepper, and 0.5 teaspoon of salt in a bowl for at least 20 minutes.

2. 2

   Prepare 1.5 cups of couscous according to package instructions by combining it with 2 cups of hot vegetable broth, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, and a pinch of salt and pepper in a pot, then cover and let stand for 5 minutes until fluffy.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat, then add 1 large sliced onion and cook for 3 minutes until softened.

4. 4

   Add 2 medium sliced bell peppers and 1 medium sliced zucchini to the skillet and stir-fry for 5-7 minutes until they are tender-crisp. Remove vegetables from the skillet and set aside.

5. 5

   Add 2 tablespoons of olive oil to the same skillet, increase heat to high, then add the marinated chicken and stir-fry for 6-8 minutes until cooked through and lightly browned on all sides.

6. 6

   Return the stir-fried vegetables to the skillet with the chicken, then pour in 3 tablespoons of pomegranate molasses and stir well to coat everything evenly for 1 minute.

7. 7

   Gently fold in 0.5 cup of fresh pomegranate seeds and 0.25 cup of chopped fresh parsley, stirring for just 30 seconds to warm through.

8. 8

   Serve the Middle Eastern Pomegranate Chicken Stir-fry immediately over the spiced couscous.