Dukkah chicken with warm couscous salad and tzatziki

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 400g pumpkin, peeled, thinly sliced
  
• 2 large (500g) chicken breast fillets, halved horizontally
  
• ¼ cup dukkah
  
• 1 tablespoon olive oil
  
• 1 cup wholemeal couscous
  
• 1 ⅓ cups boiling water
  
• 250g punnet cherry tomatoes, chopped or 2 tomatoes, diced
  
• 3 cups baby spinach
  
• ¾ cup tzatziki

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Instructions

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1. Spray a large non-stick frying pan with oil and set over medium-high heat. Add pumpkin and cook, turning, for 5 minutes, or until charred and tender. Transfer to a plate and set aside.
2. Sprinkle chicken evenly with dukkah. In the same frying pan, add 1 tablespoon of olive oil and set over medium-high heat. Cook chicken for 3–4 minutes on each side, or until cooked through. Remove from pan and thickly slice.
3. Meanwhile, in a heatproof bowl combine couscous and boiling water. Cover and stand for about 5 minutes. Fluff with a fork to separate grains. Add tomatoes and spinach then stir gently to combine.
4. Serve chicken on warm couscous salad with pumpkin on the side, then drizzle with tzatziki.

Variations

If you can’t fine wholemeal couscous, use plain.

Make it gluten free: Use gluten-free couscous and check dukkah and tzatziki are gluten free.

Nutrition info (per serve)

Calories 500 cal

Kilojoules 2090 kJ

Total fat 19 g

Saturated fat 5 g

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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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First published: Jun 2017

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