Chicken couscous salad with pomegranate and mint

Place the couscous in a large bowl, season with salt, pour hot water over it, then cover the bowl with cling film or a plate, and let it stand until it absorbs the water.

Wash the chicken breast, pat it dry, and cut it into thin strips. Heat the olive oil in a pan, add the meat, and sauté over high heat for 2–3 minutes, stirring occasionally. Then add the sliced onion, and sauté for another 2–3 minutes.

Meanwhile, in a small bowl, mix together the orange juice, tomato paste, chili, salt, and pepper. Once the meat and onion are browned, turn off the heat, and pour the mixture into the hot pan.