Pomegranate Glazed Chicken with California Walnut and Pomegranate Couscous

This sticky pomegranate and sumac glazed chicken, served with our nutty, herby, jewel-studded couscous, is a sure-fire winner at BBQs. Move over burgers and hot dogs!
Prep Time 1 hour 20 minutes
Servings 2 People
Calories 1088kcal


For the chicken:

  • 1 large clove of garlic minced
  • 1 tbsp sumac
  • 1 tbsp olive oil
  • A pinch of salt and pepper
  • 4 chicken thighs bone in and skin on
  • 60 ml pomegranate molasses

For the couscous:

  • 160 g couscous
  • 30 ml extra virgin olive oil
  • 20 ml lemon juice
  • 10 ml pomegranate molasses
  • Seeds from half a pomegranate
  • Small bunch of flat leaf parsley roughly chopped
  • Small bunch of mint roughly chopped
  • 80 g California walnuts toasted and roughly chopped


  • Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
  • Once marinated, place the chicken thighs on a barbeque over medium hot coals.
  • After 10 minutes brush the chicken with the pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure you can pierce the chicken with a skewer – if the juices are pink keep cooking the chicken until they run clear).
  • Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and pomegranate molasses.
  • Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.


Serving: 1Half | Calories: 1088kcal | Carbohydrates: 97.5g | Protein: 37.5g | Fat: 62.8g | Saturated Fat: 9.6g | Fibre: 6.6g | Sugar: 24.6g


Salt: 0.45g.
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