Dukkah Chicken Couscous - cooking recipe

Ingredients

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)

Preparation

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.
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.