1 Heat 1 teaspoon of olive oil in a large saucepan over a medium-high heat. Add the couscous and half the dukkah and cook, stirring, for 1 minute. Add 2 ½ cups of boiling water. Reduce heat to low and simmer for 8–10 minutes, or until liquid is absorbed. Set aside, keep warm.
2 Heat 1 tablespoon of olive oil in a large non-stick frying pan over high heat. Add the chicken and reduce the heat to medium. Cook for 3 minutes. Sprinkle remaining dukkah over chicken. Cook chicken, turning once, for a further 2–3 minutes.
3 Add shallots, avocado, cherry tomatoes, steamed greens and dates to couscous. Toss mixture well to combine.
4 To serve, divide the couscous salad among four plates. Top with grilled chicken, season with cracked black pepper and serve.