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Almond and pistachio dukkah couscous recipe

Almond and pistachio dukkah couscous

0:05 Prep | 0:05 Cook | 8 Servings | Capable cooks

Turn a few basic fridge and pantry items into this tasty, low-kilojoule couscous side dish.



1.125L (4 1/2 cups) Massel chicken style liquid stock
500g couscous
2 lemons, cut into wedges
2 x 75g pkts toasted slivered almonds
2 tablespoons pistachio dukkah
1/2 cup continental parsley leaves
260g (1 cup) Tamar Valley 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.


Make this recipe up to 15 minutes before serving.

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