Cook couscous according to the packet instructions. Fluff with fork to break up any lumps, season with salt and pepper and set aside.
Place the blanched almonds in a skillet and toast on medium-high heat until golden brown. Set aside and cool.
In the same skillet, heat the oil over medium-high heat and add chickpeas, cumin and salt and pepper to taste. Cook for 8-10 minutes, tossing often, until crisp and golden.
Add the lemon juice and cook for another minute. Transfer all the contents of the pan to the couscous, along with the toasted almonds.
Add the pomegranate seeds, mint, lemon zest and a good drizzle of olive oil and gently toss to combine.
Finally top with sliced Pomegranate Chicken.
Heat a grill pan over medium-high heat – working in batches, cook the chicken (about 5-6) minutes per side until golden brown and cooked through.
Mix all ingredients together in a bowl and whisk to combine.
Pour into a ziplock bag and add chicken – seal and shake well.
Marinate in fridge for at least 6 hours overnight.