Dice chicken into bite sized chunks. Heat a lidded saucepan on a medium heat & add onions (with oil/cooking spray if needed) until softened, stir through ras el hanout spice mix & add chicken & brown for 2 mins
Pour stock in & simmer for 20 mins covered on a low heat
Stir through bulgur wheat / couscous & cook covered for a further 10 minutes
Leave off the heat but covered until all stock has been absorbed, stir through or top with pomegranate seeds & fresh mint
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