Each.

Recipe 1: Pomegranate and Mint Couscous

Utensils:

Saucepan
Fork
Mixing bowl

Ingredients:

200g couscous
100g pomegranate seeds
2 tbsp fresh mint, chopped
1 tbsp olive oil
Juice of 1 lemon

Instructions:

Cook the couscous according to package instructions, then fluff with a fork.
In a bowl, mix the couscous with pomegranate seeds, chopped mint, olive oil, and lemon juice.
Serve warm or chilled as a side dish.

Recipe 2: Pomegranate Glazed Chicken

Utensils:

Baking tray
Small saucepan

Ingredients:

4 chicken thighs
200ml pomegranate juice
2 tbsp honey
1 tbsp balsamic vinegar
2 garlic cloves, minced

Instructions:

Preheat the oven to 200°C.
In a saucepan, simmer pomegranate juice, honey, balsamic vinegar, and garlic until reduced to a glaze.
Place chicken thighs on a baking tray and brush with the glaze.
Bake for 25-30 minutes, basting with more glaze halfway through cooking.