Chicken thighs with dukkah couscous salad

Instructions

1. In a large saucepan, heat one teaspoon of the oil over medium-high. Add couscous and half the dukkah and cook, stirring well, for 1 minute. Add 2 1/2 cups of boiling water. Reduce heat and simmer for 8-10 minutes, or until liquid is absorbed. Set aside and keep warm.
2. In a large pan, heat remaining oil over high. Add chicken and reduce heat to medium. Cook for 3 minutes. Sprinkle remaining dukkah over chicken. Cook, turning once, for a further 2-3 minutes, or until cooked through and lightly golden.
3. Mix remaining ingredients through couscous mixture.
4. To serve, divide couscous and vegetable mixture among 4 plates, top with chicken and garnish with chopped fresh mint or basil.