Giant couscous bowl with chicken & homemade cashew pesto
Merchant Gourmet Wholewheat Giant Couscous
50 g, leaves picked
40 g, unsalted
1 clove(s), roughly chopped
40 g, finely grated
10 individual, halved
Chicken breast, skinless, grilled
200 g, sliced
½ zest(s) of 1, grated
- Bring a large pan of water to the boil, add the couscous and cook for 8 minutes until tender. Drain, cool under cold running water, then drain again. Set aside.
- Meanwhile, put 40g of the basil in a mini food processor with the cashews and garlic, then pulse until combined. Add the Parmesan and process to a coarse purée. With the motor still running, gradually add the oil, followed by 50ml water, until the mixture reaches a pesto-like consistency. Season to taste and set aside.
- Thinly slice the remaining basil and add it to the drained couscous along with the tomatoes and lemon zest and juice. Toss to combine.
- Divide the couscous between bowls and top with the chicken. Spoon over the cashew pesto then serve seasoned with freshly ground black pepper.