Almond and Pistachio Dukkah Couscous

A delicious light and fresh almond and pistachio dukkah couscous. Perfect for those summer nights

  • SERVES 8
  • PREP TIME 0:05
  • COOK TIME 0:05


• 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


1. 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.
2. Step 2
Meanwhile, preheat a chargrill on medium-high. Cook lemon on grill for 2 minutes each side or until charred.
3. 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.