Chicken thighs with dukkah couscous salad

This easy to make chicken thighs with dukkah couscous salad is delicious and super satisfying for midweek summer dinners. On the table in 30 minutes, high in protein and fibre, this will be a favourite!

Serves: 4
Time to make: 30 mins

Total cost: $ 21.00 / $ 5.25 per serve

(at time of publication)

Ingredients

5 teaspoons olive oil
1 ¼ cups Israeli couscous
4 teaspoons dukkah
450g skinless boneless chicken thighs
3 spring onions, thinly sliced
1 ripe avocado, cubed
1 cup cherry tomatoes, halved
200g boiled or steamed chopped asparagus, green beans or snow peas
⅓ cup pitted dates, finely chopped

Instructions

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.
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.
Mix remaining ingredients through couscous mixture.
To serve, divide couscous and vegetable mixture among 4 plates, top with chicken and garnish with chopped fresh mint or basil.

Nutrition Info (per serve)

Kilojoules 2530kJ

Calories 604cal

Protein 33g

Total fat 24g

–Saturated fat 4g

Carbohydrates 65g

–Sugars 15g

Dietary fibre 9g

Sodium 130mg

Calcium 70mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.