I've been wanting to use the pistachio dukkah that I made the other day but we've been trying to eat lower calorie meals. Sitting down to a bowl of dukkah, olive oil and turkish bread doesn't really qualify. Then I saw this recipe over on Taste, I had to try it ! It is so yum. I love the flavor that comes through from the dukkah ! And the subtle hint of lemon ....
**This is way too much couscous for our family. After making it a few times and eventually throwing away leftovers, I decided to come put a note in here ... Next time I make it, I will halve the stock and couscous. I will keep the same proportions of everything else.
**This is way too much couscous for our family. After making it a few times and eventually throwing away leftovers, I decided to come put a note in here ... Next time I make it, I will halve the stock and couscous. I will keep the same proportions of everything else.
4.5 cups chicken stock
500g couscous, I used whole wheat
2 lemons, halved
100g slivered almonds, toasted
2 tbs pistachio dukkah
a handful of parsley, I used flat leaf, chopped
Bring the chicken stock to the boil. Add cous cous. Cover and remove from heat. The liquid will absorb in about 5 minutes. Gently stir with a fork to separate the grains.
Cook lemon on grill (or in fry pan like I did last night when it was pouring down rain !) for 2 minutes each side or until charred.
Put cous cous in a large serving bowl. Add the almonds, dukkah and parsley to the couscous and stir. Squeeze lemon on top. Serve.
(just for our records ... this serves 8 and is 205 calories per serve)
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