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