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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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, July 2020

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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