Chicken with giant couscous, fennel and pear recipe

Preheat the oven to 190C/gas mark 5, and youll need 2 baking trays.
Place the chicken onto a baking tray and sprinkle with the fennel seeds, cumin seeds and the salt.
Bake in the preheated oven for 15 minutes until cooked through (if you have a meat probe the core temperature should be 65C).
Cook the couscous according to the packet instructions, as the large couscous does vary in size so the cooking times can be quite different.
Slice the fennel bulbs as thinly as you can I like to use a Japanese mandolin trying not to include any of the harder root section.
Peel and core the pears then chop into small chunks and place along with the fennel onto a baking tray (cookie sheet) and bake for 1012 minutes.
Cut the pomegranate in half and remove the seeds.
To do this, hold one half with the cut side over a bowl and firmly tap the back of it with a rolling pin until all the seeds fall out; repeat with the other half.
Pick the leaves from the herbs and slice them finely.
Take one-third of the baked pear pieces and, using the back of a fork in a small bowl, crush into a rough puree.
In a large bowl, mix together the couscous, pear, pear puree, fennel, walnuts, lemon zest, half of the herbs, half of the pomegranate seeds and add a little salt, if necessary, to taste.
To serve, divide between 2 bowls, top with the chicken breast and sprinkle over the rest of the herbs and pomegranate seeds.