Chicken and pistachio couscous salad

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.