Couscous Salad with Chicken and Pomegranate

Place the couscous in a large bowl, lightly salt, pour boiling water over it, and cover the bowl with cling film. Let it swell for about 5-10 minutes.

Wash the chicken breast, pat it dry, and cut it into fine strips. Heat the olive oil in a pan over high heat. Add the meat and sear for 2–3 minutes, stirring occasionally. Then add the onion strips and fry for another 2–3 minutes.

Meanwhile, in a small bowl, mix orange juice, tomato paste, chili powder, salt, and pepper to form a dressing. Once the meat and onions are cooked, turn off the heat and add the dressing mixture to the hot pan, stirring briefly.