Start by marinating the chicken.

Cup of Yum
1. Place the chicken breasts into a large zip lock bag and then take a smooth meat mallet or heavy wooden spoon to lightly bash the breast until it is an even thickness. You are aiming for ½ inch thickness all over.
2. Add the salt, sugar, paprika, ground cumin, ground coriander, ground ginger, cinnamon and cayenne pepper (if using) into the ziplock bag.
3. Shake the bag to evenly coat the chicken.
4. Then add in the olive oil and crushed garlic cloves.
5. Squish the chicken and spice mixture together in the bag so the chicken is well coated.
6. Then crush in the garlic and give it another good squish.
7. Leave the chicken to marinate for at least 30 minutes.

Meanwhile make the couscous.

1. Bring the chicken stock to the boil and then add in the paprika, ground coriander and olive oil.
2. Remove from the heat and then tip in the couscous.
3. Place the lid on and leave off the heat for 10 minutes.
4. Once the couscous has been sat for 5 minutes, take a fork and drag the tines over the couscous to loosen the grains.
5. Add the fluffed couscous to the serving bowl.
6. Arrange the pomegranate arils, crumbled feta, toasted walnuts, baby leaves and fresh coriander on top (or mix it through)

To cook the chicken.

1. Get a heavy based fry pan super hot and add a splash of oil.
2. Cook the chicken over a medium high heat for 5-6 minutes on each side or until cooked through.
3. Slice the chicken across the grain and add it to your buddha bowl.
4. Drizzle with the evoo and serve.