Method:

1. Preheat the oven to 180°C and cook chicken thighs for 20-25 minutes, turning the chicken halfway through cooking.
2. Place the couscous in a large heatproof bowl. Bring 2 cups (500ml) of water or vegetable broth to a boil (or follow package instructions if different). Pour the hot liquid over the couscous, add a pinch of salt, stir gently, then cover the bowl tightly with cling film or a plate. Let stand for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.
3. While the couscous cooks, carefully segment the orange and grapefruit over a bowl to catch any juice (this juice will be added to the dressing). In a bowl, add sliced shallots, pomegranate rubies plus liquid, olive oil, lemon juice, mint and any citrus juice from the previous step. Season dressing with salt and pepper.
4. In a large mixing bowl, combine the fluffed couscous with the segmented orange and grapefruit, mix your dressing over the couscous and toss to combine. Serve with chicken thighs and garnish with pistachios.