Marinated chicken and lamb cooked on a griddle served with Israeli cous cous.
Cut the chicken breasts into thin slices. Dice the lamb (if necessary). Crush the garlic cloves and remove the skin.
Mix the meat with the spices, garlic, olive oil and black pepper. Place in a tray and leave to marinate in the fridge overnight.
To cook the meats: Heat the griddle until very hot and cook the meats until cooked through.
Place the cous cous and saffron in a pan of salted boiling water and cook until tender (10 minutes). When tender drain and then drizzle with olive oil.
Chop the red peppers into thin slices, roughly chop the coriander and mint leaves and finely dice the garlic cloves. Zest and juice the lemons. Cut the pomegranate in half and remove the seeds.
Preheat the oven to 180'C
Place the flaked almonds on a baking sheet and cook in the oven for 7 minutes until golden brown.
Heat a frying pan until hot and add a splash of olive oil. Cook the peppers until soft and caramelised. Add the garlic and cook for a further minute. Season with salt and pepper.
Add the peppers to the cous cous along with the fresh herbs, lemon zest, lemon juice and the olive oil. Mix well. Check the seasoning and adjust if necessary. Finally add the flaked almonds and the pomegranate seeds.
To serve: Place a small pile of the cous cous in the middle of the plate and place the meats on top.
«Vary the meats in this recipe with turkey, duck, or beef.»