Chicken and pistachio dukkah couscous

March 24, 2015 (Last Updated: January 11, 2019)
Chicken and pistachio dukkah couscous recipe

Chicken and pistachio dukkah couscous is bursting with Middle Eastern flavours and is a perfect lunch for the sophisticated palate. Light, filling, and delicious! 

Chicken and pistachio dukkah couscous

Serves: 4 - 6
Cooking Time: 30 mins


  • 30ml (2 tbsp) olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 500g chicken fillets, cut into strips
  • 5ml (1 tsp) ground cumin
  • 5 cardamom pods, crushed
  • 500g couscous, prepared according to the packet instructions
  • 45ml (3 tbsp) butter
  • 50g bought dukkah
  • 60ml (¼ cup) pistachios, chopped
  • zest and juice of 1 orange
  • 200g green beans, tailed, blanched and sliced
  • 30ml (2 tbsp) flaked almonds, toasted
  • salt and freshly ground black pepper, to taste



Heat the oil in a pan. Gently fry the onion and garlic for 2 – 3 minutes.


Increase the heat, add the chicken and cook for 3 – 4 minutes. Stir in the cumin and cardamom pods, and cook for a further 3 minutes.


Add the remaining ingredients and cook until heated through, about 3 – 4 minutes.


Adjust the seasoning only if necessary just before serving.


To drink: With its peaches-and-spice profile, Viognier loves Middle Eastern flavours. Try Fleur du Cap Unfiltered Viognier.

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