Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Prep:20 mins
Serves 2
50g couscous2 tbsp pesto2 tbsp fat-free yogurt2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve½ cucumber, chopped2 sundried tomatoes in oil, drained and sliced2 Little Gem lettuces, leaves separated2 tsp toasted pine nuts
STEP 1Put 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 2Fluff 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 3Spoon 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.
