Crispy chicken and beet root couscous

Buy good quality chicken, with skin. Chop a handful of fresh parsley and a few mint leaves. Mix with lemon zeste. Put the herbal mixture just in between the skin and  the meat of the chicken, but fold the skin back on the meat. Add pepper and salt and a drizzle of olive oil. Bake the chicken in the oven at 180-200° for 45-60 mins (depends on weight). In the meanwhile grate 500 grams of preboiled beetroot. Mix with 1 chopped red onion and the seeds of a pomegranate. Prepare ½ cup of couscous (for 2p) following the instructions. Mix the couscous with the beetroot.  Season with pepper and salt. Add 2 table spoons of pistache nuts and a few finely chopped mint leaves.

Serve the beautiful couscous with the crispy chicken. Grilled halloumi or feta cheese are great vegetarian alternatives.

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