Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Ingredients
- 50g couscous
- 2 tbsp pesto
- 2 tbsp fat-free yogurt
- 2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded
- ½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve
- ½ cucumber, chopped
- 2 sundried tomatoes in oil, drained and sliced
- 2 Little Gem lettuces, leaves separated
- 2 tsp toasted pine nuts
Method
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Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
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Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
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Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.