Chicken and pistachio couscous salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

First published: Jun 2021

Ready in 15 minutes, this couscous salad uses sumac and preserved lemons to deliver an authentic Middle Eastern flavour.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1¼ cups pearl couscous (see tips)
2 cups shredded cooked skinless chicken
1 cup shredded carrot
¹⁄³ cup roasted capsicum strips in brine, drained, chopped
½ cup fresh coriandercilantroX
1 red onion, halved, thinly sliced
1 long green chilli, thinly sliced
60g baby rocketarugulaX leaves
½ cup low-fat plain yoghurt
2 tablespoons reduced-fat hummus
2 preserved lemons, rind only, finely chopped
2 tablespoons pistachio kernels, finely chopped
sumac, to sprinkle (see tips)

Instructions

1 Cook couscous in a medium saucepan of boiling water for 8 minutes, or until tender. Drain couscous and refresh under cold water. Transfer to a large bowl.

2 Add the chicken, the carrot, capsicum, coriander, onion, the chilli and rocket; toss ingredients to combine.

3 Whisk the yoghurt, hummus and 1 tablespoon of water in a small jug. Spoon couscous salad onto serving plates and drizzle with the hummus dressing. Top with the preserved lemon and pistachio. Sprinkle with sumac.

HFG tip

Pearl couscous – also known as Israeli couscous – is made from semolina and can be used in place of pasta

You can find sumac in the spice aisle in most supermarkets or order it online.

Nutrition Info (per serve)

Calories 430cal

Kilojoules 1809kJ

Protein 34g

Total fat 8.5g

–Saturated fat 1.9g

Carbohydrates 50.2g

–Sugars 8.1g

Dietary fibre 7.0g

Sodium 474mg

Calcium 136mg

Iron 2.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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