Grilled Chicken, Pomegranate & Almond Salad

1. Place the couscous in a large salad bowl and pour over 350ml of boiling water. Stir and set aside to absorb the water, then allow it to cool completely.
2. Coat the base of a small frying pan with spray light oil and fry the onions over a medium heat until soft. Add the sweetener and balsamic vinegar, and simmer for a further 3 minutes, stirring well to ensure the onions are well coated. Add the cooked onions to the couscous along with the coriander and spinach leaves.
3. To make the dressing, mix together the honey, pomegranate molasses and water in a small bowl. Pour over the couscous salad and mix everything together. If you are preparing in advance, place the salad in the fridge, then remove the salad and the raw chicken from the fridge 30 minutes before cooking the chicken and serving to bring them up to room temperature.
4. Heat a griddle pan over a medium-high heat, spray the chicken breasts with a little spray light oil and cook for 4–5 minutes on each side until the outside has some char marks and the inside is thoroughly cooked (the meat should have no hint of pinkness and the juices should run clear when gently pressed). If you prefer, you can cook the chicken breasts on a preheated barbecue, using a meat thermometer to check they are cooked through (insert the probe into the middle of the thickest part of the breast, it should read at least 70°C).
5. Slice the chicken breasts into thin strips and place on top of the salad before finally sprinkling over the pomegranate seeds and almonds for extra crunch.