Summer Chunky Couscous Salad 🌞

Cook the chicken pieces 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.

If getting ahead, let everything cool before assembling the salad.

This is a good recipe to scale up for a crowd.