Summer Chunky Couscous Salad

Ingredients

Serves 1

• 100g chicken or vegetarian chicken pieces
• 1 1/2 tsp olive oil
• 40g giant couscous
• 20g basil pesto
• 20g pitted olives, halved
• 1 baby gem lettuce, leaves shredded
• 40g cherry tomatoes, halved
• 25g pistachios, finely chopped
• 1 red pepper, deseeded and chopped
• Salt and pepper

Method

Cook the chicken in the oil in a non-stick frying pan over a medium to high heat until hot through and golden then set to one side to cool a little.

Meanwhile, cook the couscous with water or stock according to the packet instructions.

Whisk the pesto with a couple of tablespoons of water to loosen it to a drizzling consistency. Toss the chicken pieces together with the couscous, olives, lettuce, tomatoes, pistachios and pepper and drizzle over the pesto.

Season with some salt and pepper and tuck in.

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