Alfez - Authentic Moroccan and Lebanese Cuisine

1. Take 1 onion and saute in olive oil, add as much harissa as you like - I use a small teaspoon.  

2. Add chicken breasts, a cup of chicken stock, zest and juice of two lemons, a handfull of olives and simmer until the chicken is cooked. 

3. Sprinkle toasted almonds and mint as a garnish and serve on a bed of couscous that is made with chicken stock, cinnamon, sultanas and spring onion.

4. Sprinkle pomegranate seeds over the top and serve it with a separate bowl of the rest of the pomegranate too. 

we love it as it reminds us of a lovely holiday!