• 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.