Recipe

Dukkah chicken couscous

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • Serves 4
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Ingredients

Dukkah chicken couscous
  • 1 1/2 cup couscous
  • 1 small chicken stock cube
  • 1/2 barbecued chicken, skin and bones discarded, shredded
  • 1 medium white onion, finely chopped
  • 1 medium carrot, coarsely grated
  • 150 gram red cabbage, shredded
  • 1 cup baby spinach leaves
  • 1/3 cup lemon juice
  • 1/3 cup vegetable or olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoon toasted slivered almonds
  • 2 tablespoon bought dukkah

Method

Dukkah chicken couscous
  • 1
    Place couscous and crumbled stock cube in a medium heatproof bowl; stir in 1 1/2 cups boiling water. Cover with plastic food wrap, then set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature.
  • 2
    Combine couscous, chicken, onion, carrot, cabbage and spinach in a large bowl. Whisk juice, oil and garlic in a jug, then season with salt and pepper. Add to couscous mixture. To serve, sprinkle chicken couscous with almonds and dukkah.

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