Name: Dukkah chicken couscous
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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