Step 1
On top of each TOSTITOS^® Salsa Verde Crispy Rounds place about 1 ½ tbsp of couscous and make a well in the center.

Step 2
Spoon 1 ½ tbsp of hot tagine in the center.

Step 3
Top with a sprinkle each of pomegranate seeds and micro parsley.

Step 1
Marinate the chicken in the Chermoula marinade overnight.

Step 2
Sear the chicken in a skillet on all sides until brown and set aside.

Step 3
In a large pot, add the clarified butter and onion and cook on high heat to brown the onion.

Step 4
Reduce the heat to medium and add the garlic, ginger, spices, preserved lemon, dried apricots, and orange zest. Cook slowly for another 20 minutes.

Step 5
Add the harissa, honey, pomegranate juice, and chicken stock and bring to a boil. Add the seared chicken breasts to the liquid. Cover and cook in the oven at 325°F for about 20 minutes. Remove the chicken from the sauce and set aside.

Step 6
Transfer half of the sauce to a blender and blend to smooth, then mix it back into the remaining sauce.

Step 7
Cut the chicken breast meat into 1/4 inch dice.

Step 8
When ready to serve, warm the sauce and add the chicken back in.

Step 1
In a sauce pot, heat olive oil over medium heat and sweat the onion, garlic, and ginger until tender.

Step 2
Add the preserved lemon, chiles, saffron, paprika, bay leaves, coriander, and cumin. Continue cooking on low heat for another 10 minutes, stirring frequently.

Step 3
Remove from the stove and allow to cool. Place in food processor and process to a smooth paste.

Step 4
Add in the chopped parsley, cilantro, lemon juice and salt and pulse a couple of times. Remove and refrigerate for up to two weeks.

Step 1
In a sauce pot add 1 ¼ cups water, the contents of the Near East^® couscous seasoning packet, olive oil, onion, garlic, ginger, saffron and lime zest. Bring to a low simmer for 10 minutes.

Step 2
Raise to a boil and add the couscous, stir well and cover. Remove from heat for 10 minutes.

Step 3
Remove lid, fluff couscous with fork, and add lime juice and cilantro.