A mouth-watering, hearty meal to get your taste buds going Picture: UK Independent

Preparation time: 1 hour 20 mins
Serves 2

For the chicken

1 large clove of garlic, minced
1 tbsp sumac 
1 tbsp olive oil 
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
​60ml pomegranate molasses 

For the couscous

160g couscous 
​30ml extra virgin olive oil
​20ml lemon juice 
​10ml pomegranate molasses 
Seeds from half a pomegranate 
Small bunch of flat leaf parsley, roughly chopped 
Small bunch of mint, roughly chopped 
80g California walnuts, toasted and roughly chopped 

Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour. Once marinated, place the chicken thighs on a barbeque over medium hot coals. 

After 10 minutes, brush the chicken with the pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure, you can pierce the chicken with a skewer – if the juices are pink, keep cooking the chicken until they run clear).

Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and pomegranate molasses. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.