A little bit sweet, slightly tangy and with the gentle scent of aromatic spice, we've reached into the Middle Eastern culinary playbook to put this fragrant dish on the table in just 30 short ones. A salty, fresh olive gremolata on top whispers of the Mediterranean. Don't skimp on the lemon!
Place chicken, ½ the pomegranate molasses, ½ the olive oil, ¼ teaspoon salt and pepper in a bowl and toss to coat. Heat a frypan over medium heat, add chicken and cook for 4 minutes or until caramelised on one side. Turn chicken. While chicken is cooking, continue with step 2.
Remove core from capsicum and chop into 2cm pieces. Zest lemon. Peel and crush garlic. Dissolve stock cube in 375ml (1½ cups) boiling water.
After turning chicken, add capsicum to frypan with a sprinkle of salt. Cook for a further 2–3 minutes or until capsicum is beginning to soften. Add lemon zest, garlic, tomato paste and smoky cumin and coriander blend and stir continuously for 30 seconds or until fragrant.
Add pearl couscous, currants and stock and bring to a simmer. Reduce heat to low, cover with a lid and cook for 15 minutes. Once couscous is cooked, remove from heat and set aside to rest for 5 minutes with the lid on. While couscous is cooking, continue with step 5.
Roughly chop olives. Juice lemon. Rinse and roughly chop parsley. Place olives, parsley, 20ml (1 tablespoon) lemon juice, remaining pomegranate molasses, remaining olive oil, salt and pepper in a bowl and mix to combine.
Remove chicken and slice. Season couscous with salt and pepper and divide between bowls. Top with chicken and olive gremolata to serve.