Preparation time: 5-10 minutes
Cooking time: 5 minutes
Serves: 8
Ingredients:
.125L (4 1/2 cups) chicken stock
500g couscous
2 lemons, cut into wedges
2 x 75g pkts toasted slivered almonds
2 tbs pistachio dukkah
1/2 cup continental parsley leaves
260g (1 cup) Greek-style yoghurt
Method:
Place the stock in a large saucepan over high heat
and bring to the boil.
Remove from heat and add couscous. Use a fork to co
mbine.
Cover and set aside for 5 minutes or until the liqu
id is absorbed.
Use a fork to separate the grains.
Meanwhile, preheat a chargrill on medium-high.
Cook lemon on grill for 2 minutes each side or unti
l charred.
Add the almonds, dukkah and parsley to the couscous
and toss to combine. Transfer to a large
serving bowl.
Top with Lemon and serve with yogurt, if desired.
Nutritional analysis:
energy 1430kj, fat total 17g, carbohydrate 37g, dietary fibre 4.5g
