JavaScript is disabled in your browser, this may cause some limitations to apply, and some functions may not be available.

Almond and Pistachio Dukkah Couscous

  • 1.125L (4 1/2 cups) chicken stock
  • 500g couscous
  • 2 lemons, cut into wedges
  • 2 x 75g pkts toasted slivered almonds
  • 2 tbs pistachio dukkah
  • 1/2 cup continental parsley leaves
  • 260g (1 cup) Greek-style yoghurt
  • Step 1 : Place the stock in a large saucepan over high heat and bring to the boil. Remove from heat and add couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  • Step 2 : Meanwhile, preheat a chargrill on medium-high. Cook lemon on grill for 2 minutes each side or until charred.
  • Step 3 : Add the almonds, dukkah and parsley to the couscous and toss to combine. Transfer to a large serving bowl. Top with lemon and serve with yoghurt, if desired.

Recipe Ingredient

Leave a Comment


let’s have a look what is behind the scenes