Honey Mustard Chicken with Couscous Salad and Fresh Pomegranates

Preheat oven to 180C. Peel and chop the sweet potato into small 1 cm cubes (about the size of a dice). Drizzle with olive oil, salt and pepper and roast in the oven for 10 minutes. Cut the kernels from the corn cob. Add the corn and pepitas to the baking tray with the sweet potato and bake for a further 10 minutes.

Tip! Hold the corn cob upright and slice downwards to cut kernels off.

In a medium pot, add Israeli couscous and 1?2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

Peel and mince the garlic. In a bowl combine half the Dijon honey mustard (reserving the rest for the dressing), garlic and a squeeze of lemon juice (to taste). Add the chicken thighs and coat in the mixture.

Heat a BBQ or grill pan over high heat and add the chicken. Cook chicken for 6-7 minutes each side, reducing heat if needed.

In a small bowl, mix together the remaining Dijon honey mustard and the pomegranate molasses. Cut the pomegranate in half. Place the pomegranate, cut side down, in your hand. Take a wooden spoon and begin to whack firmly on the top surface of the pomegranate. Collect the seeds for step 6 and discard the shell. Repeat with the other half.

Tip! If you tap too gently, the seeds will NOT be released.

In a large bowl combine the couscous, roasted sweet potato, corn, pepitas, pomegranate seeds and spinach. Toss and combine with the dressing (to taste). Divide the salad between serving plates along with the grilled chicken. Enjoy!

Preheat oven to 180C. Peel and chop the sweet potato into small 1 cm cubes (about the size of a dice). Drizzle with olive oil, salt and pepper and roast in the oven for 10 minutes. Cut the kernels from the corn cob. Add the corn and pepitas to the baking tray with the sweet potato and bake for a further 10 minutes.

Tip! Hold the corn cob upright and slice downwards to cut kernels off.

In a medium pot, add Israeli couscous and 1?2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

Peel and mince the garlic. In a bowl combine half the Dijon honey mustard (reserving the rest for the dressing), garlic and a squeeze of lemon juice (to taste). Add the chicken thighs and coat in the mixture.

Heat a BBQ or grill pan over high heat and add the chicken. Cook chicken for 6-7 minutes each side, reducing heat if needed.

In a small bowl, mix together the remaining Dijon honey mustard and the pomegranate molasses. Cut the pomegranate in half. Place the pomegranate, cut side down, in your hand. Take a wooden spoon and begin to whack firmly on the top surface of the pomegranate. Collect the seeds for step 6 and discard the shell. Repeat with the other half.

Tip! If you tap too gently, the seeds will NOT be released.

In a large bowl combine the couscous, roasted sweet potato, corn, pepitas, pomegranate seeds and spinach. Toss and combine with the dressing (to taste). Divide the salad between serving plates along with the grilled chicken. Enjoy!