- 50g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 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
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ cucumber, chopped
- 2 sundried tomatoes in oil, drained and sliced
- 2 Little Gem lettuces, leaves separated
- 2 tsp toasted pine nuts
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.
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.
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.