Chicken Pesto Cous Cous

Packed with flavour, this light and tasty meal is a winner in our household. Simple and effective!!
Serves four.

Cous Cous Salad

400g chicken breast, cut into 2-3cm pieces2 tsp balsamic vinegar
1 cup wholemeal couscous1 1/3 cup chicken or vegetable stock
250g green beans1 punnet cherry tomatoes (250g)
1/2 bag baby spinach1 medium avocado
3T natural yoghurtHandful of fresh basil
3T basil pesto (store bought or recipe below)Salt and pepper to taste


1 cup PACKED basil1 clove garlic
1/4 cup extra virgin olive oil1/8 cup parmesan
1/4 T salt1/4 cup walnuts

Combine all ingredients in a blender or food processor. Blend until smooth.

1.In a bowl, combine chicken breast with balsamic vinegar, sprinkle of salt and pepper.
2. In a pot with a well fitted lid, boil stock. Add couscous, turn off heat and cover with lid. Steam for 8 minutes.
3. Whilst couscous is steaming, heat fry pan and cook chicken until cooked through.
4. Prepare vegetables- cook beans in boiling water, quarter cherry tomatoes, dice avocado.
5. In a small bowl, mix pesto and yoghurt together.
6. In large serving bowl, combine couscous, chicken, beans, tomatoes, spinach, avocado and fresh basil. Stir through pesto dressing.
7. Season with salt and pepper.