Chicken and pearl couscous salad with pesto dressing
Serves: 4
  • 1 chicken breast
  • 1 lemon
  • 2 cloves garlic, crushed
  • olive oil
  • 150 g cherry tomatoes, quartered
  • 1 cucumber, chopped into small pieces
  • 1 small red onion, finely chopped
  • 250 g pearl couscous
  • 1 - 2 tablespoons pesto
  • handful of baby spinach leaves
  1. In a bowl mix together the zest of the lemon and the juice of one half, crushed garlic, salt and pepper and 1 tablespoon olive oil. Put the chicken breast between 2 pieces of cling film and bash it so that the thick end becomes the same thickness as the narrower end. I use a rolling pin but anything heavy will do the job. Add the whole chicken breast to the marinade mixture. Set aside for 30 minutes.
  2. Cook the couscous according to the instructions on the packet. Set aside to cool.
  3. Place the cooled couscous, tomatoes, cucumber and onion in a salad bowl. Mix together.
  4. Cook the chicken breast in a heated frying pan on a medium heat, 5 minutes each side, or until cooked through. Transfer to a plate and leave to rest for a couple of minutes.
  5. Slice the chicken breast and add it, and the juices from the plate, to the salad. Add 1 -2 tablespoons of pesto, and mix thoroughly. Add the spinach leaves and the juice of half a lemon. Gently mix through.
Recipe by Villiers Brown at