Saffron-Infused Chicken with Pistachio-Cranberry Couscous and Pomegranate Reduction

Begin by marinating the chicken breasts in a mixture of olive oil, saffron threads, minced garlic, lemon juice, salt, and pepper for at least 30 minutes.

Preheat your oven to 375°F (190°C). In a medium saucepan, bring 1 cup of chicken broth to a boil, then stir in 1 cup of couscous, cover, and remove from heat.

Allow the couscous to steam for 5 minutes. Fluff the couscous with a fork and mix in chopped pistachios, dried cranberries, and fresh parsley.

Heat a skillet over medium-high heat and sear the marinated chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the chicken to a baking dish and bake in the preheated oven for 20 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the pomegranate reduction by simmering 1 cup of pomegranate juice in a small saucepan over medium heat until it reduces by half, about 10-15 minutes.

Once the chicken is done, let it rest for 5 minutes before slicing. Serve the sliced chicken over a bed of pistachio-cranberry couscous and drizzle with the pomegranate reduction for a stunning presentation.