If using wood skewers, soak 6 (you may only need 4) in cold water and set aside. Mix the chicken, date syrup, soy sauce, pomegranate molasses and minced garlic in a bowl and season well with salt and pepper. Leave to marinate while you prepare the couscous.
Boil the couscous for 8-10 minutes until al dente (or follow packet instructions). Rinse, drain and set aside to cool.
Put the tomatoes, onion, pepper, pomegranate seeds, spinach and basil leaves in a large bowl.
Mix the olive oil, vinegar, garlic clove together, add to the bowl and toss everything together.
Stir in the couscous, sprinkle with the ground allspice, season well with salt and pepper and set aside – the salad can be made an hour or two in advance and kept in the fridge.
Preheat the grill to medium-high. Thread the chicken on the skewers. Wipe a little oil over the grill rack and then cook the skewers for about 5 minutes per side, or until the chicken is fully cooked.
For added gloss, drain any marinade juices into a small saucepan and simmer over medium heat for a few minutes until you have a sticky glaze. Brush over the skewers before serving.
Notes
What to serve with Jewelled Couscous Salad
Although I have served this with grilled chicken the salad would happily accompany any number of grilled meat or fish dishes. Keep it vegetarian by serving it with grilled halloumi.