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Walnut pesto and chicken couscous

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Chargrilling the veggies adds a sweet and smoky taste to this tasty dish – not mention making the plate look amazing! Ingredients • 1 cup couscous • 1 cup boiling water • 1 (500g) eggplant, cut into thin rounds • 2 large (450g) zucchini, diagonally sliced • 250g small cherry tomatoes, halved • 2 tablespoons olive oil • 1 (250g) chicken breast fillet • 1/2 cup fresh reduced-fat ricotta, crumbled For the walnut pesto… • 1/3 cup walnuts, toasted • 2 cups fresh basil leaves (see note) • 1 garlic clove, crushed • 1/4 cup grated parmesan • 1 tablespoon red wine vinegar • 1/2 cup olive oil Method: It’s as easy as…. Step 1 Make Walnut pesto Place walnuts, basil, garlic, parmesan, vinegar and oil in a food processor. Process until smooth. Season with salt and pepper. Step 2 Place couscous in a medium heatproof bowl. Add boiling water. Cover. Stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains. Add half the pesto. Toss to combine. Set aside. Step 3 Heat a barbecue chargrill or large chargrill pan on medium-high heat. Brush eggplant, zucchini and tomato with half the oil. Season with salt and pepper. Cook eggplant and zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking dish. Cover to keep warm. Add tomato to chargrill. Cook, turning, for 1 to 2 minutes or until softened. Step 4 Drizzle chicken with remaining oil. Season with salt and pepper. Cook for 5 to 6 minutes each side or until browned and cooked through. Slice Step 5 Divide couscous between plates. Top with vegetables and chicken. Spoon over ricotta and drizzle with remaining pesto. Serve.

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