Saffron-Infused Chicken Roulade with Pistachio-Cranberry Couscous and Pomegranate Glaze

Begin by preheating your oven to 375°F. In a small bowl, combine 1/4 teaspoon of saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes.

Meanwhile, place 2 boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

Season both sides with salt and pepper. In a separate bowl, mix together 1/2 cup of chopped pistachios, 1/2 cup of dried cranberries, 1/4 cup of crumbled feta cheese, and the saffron mixture.

Spread this filling evenly over the chicken breasts. Carefully roll each chicken breast tightly, starting from one end, and secure with kitchen twine or toothpicks.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

While the chicken is baking, prepare the couscous by bringing 1 cup of chicken broth to a boil in a saucepan.

Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Stir in 1/4 cup of chopped fresh parsley and season with salt and pepper. For the pomegranate glaze, combine 1/2 cup of pomegranate juice, 1 tablespoon of honey, and 1 teaspoon of cornstarch in a small saucepan.

Bring to a simmer over medium heat, stirring until thickened, about 5 minutes. Once the chicken is done, let it rest for 5 minutes before slicing.

Serve the chicken roulade over a bed of couscous, drizzled with the pomegranate glaze, and garnish with pomegranate seeds and additional parsley for a stunning presentation.