Pomegranate Partridge with Almond Couscous

A very light delicious meal.


Prep Time
10 mins

Cook Time
15 mins

A delicious light lunch or dinner, the saltiness of the couscous compliments the sweetness of the partridge and pomegranate.


Serving 4
1 x tbsp Vegetable oil
200g x Couscous
1 x Chicken / veg stock cube
1 x Large red onion, halved and thinly sliced
600g x Partridge breast
4 tbsp x Tagine spice paste
2 x tbsp or use harissa
190ml x Bottle pomegranate juice (not sweetened)
100g x Pomegranate seeds
100g x Toasted flaked almond
1 x large handful Mint, chopped


1 x large frying pan
1 x large bowl

1. To begin

Boil the kettle and heat the oil in a large frying pan.

2. Then

Put the couscous in a bowl with some seasoning and crumble in half the stock cube.

3. Start to

Add the onion to the pan and fry for a few mins to soften.

4. Back to the couscous

Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside

5. Back to the frying pan

Push the onion to one side of the pan, add the partridge breast and brown on all sides.

6. Add some more

Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well.

7. Simmer

uncovered, for 6 – 8 mins until the sauce has thickened and the partridge is cooked through.

8. Time to add the pomegranate

Stir through the pomegranate seeds, saving a few to scatter over before serving.

9. Finish the couscous

After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint.

10. To finish

Serve the partridge on the couscous with the sauce spooned over.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes