Dukkah chicken with warm couscous salad and tzatziki
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Time to make:
$4.65 per serve
(at time of publication)
Full ingredients list:
400g Kent pumpkin, peeled, thinly sliced
2 (500g) chicken breast fillets, halved horizontally
1/4 cup pistachio dukkah
1 cup wholemeal couscous
350g punnet mixed baby tomatoes, chopped
120g baby spinach
3/4 cup reduced-fat tzatziki
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with oil and set over medium-high heat. Cook sliced pumpkin, turning, for 5 minutes, or until charred and tender. Transfer to a plate and set aside.
Step 2Sprinkle chicken evenly with dukkah. Add 1 tablespoon of olive oil to same frying pan and set over medium-high heat. Cook the chicken for 3–4 minutes on each side, or until cooked through. Remove from the pan and thickly slice.
Step 3Meanwhile, place the couscous in a heatproof bowl with 1 1/3 cups of boiling water. Cover and stand for about 5 minutes. Fluff with a fork to separate couscous grains. Add the chopped tomatoes and baby spinach; then stir gently to combine.
Step 4Serve the sliced chicken on warm couscous salad with grilled pumpkin on the side; then drizzle with tzatziki.
About this recipe
First published: April 2017