Chicken Thighs with Peppers & Lemon Couscous

Ingredients

• 5 1/2 oz (150 g) boneless chicken thigh
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 (150 g) bell pepper
• 1 garlic clove
• 6 tbsp (90 ml) low-sodium chicken broth
• 1/4 cup (45 g) dry whole wheat couscous
• 1 tsp (2 g) lemon zest
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tbsp (6 g) mint, chopped
• 2 1/2 tbsp (25 g) pomegranate seeds
• a pinch of fine sea salt

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Method

1. Season the thighs and lay them smooth side down in the oil over medium heat, 8 minutes without moving them; turn and give them 6 more, to 165°F (74°C).
2. Lift them out and cook the pepper in the fat for 6 minutes, adding the garlic for the last minute.
3. Boil the broth in the pan and pour it, just boiled, over the couscous and lemon zest, cover 5 minutes, then fork in the lemon juice and mint; taste and salt if needed. Scatter the pomegranate seeds over to serve.