Dukkah Chicken Couscous

• 3 oz couscous
• 1 None chicken bouillon cube
• 1/2 None rotisserie chicken, skin and bones discarded, shredded
• 1 None medium white onion, finely chopped
• 1 None medium carrot, coarsely grated
• 5 oz shredded red cabbage
• 1 cup baby spinach
• 1/3 cup lemon juice
• 1/3 cup vegetable or olive oil
• 1 clove garlic, finely chopped
• 2 tbsp toasted slivered almonds
• 2 tbsp dukkah (Egyptian spice mix)

1. Place couscous and bouillon cube in a medium heatproof bowl. Stir in 1 2/3 cups boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Let cool to room temperature.
2. Once couscous is cool, combine with chicken, onion, carrot, cabbage and spinach in a large bowl. Whisk lemon juice, oil and garlic together and season. Add to couscous mixture and toss to combine. Sprinkle with almonds and dukkah to serve.

couscous, chicken bouillon cube, rotisserie chicken, white onion, carrot, red cabbage, baby spinach, lemon juice, vegetable, clove garlic, almonds, egyptian spice

Taken from recipes-plus.com/api/v2.0/recipes/33606 (may not work)