Ingredients:

  • 4 (approx. 6 oz/170g each) Boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
  • 1 cup Fresh Basil Pesto (good quality)
  • 1 Tbsp Olive Oil (for mixing with the pesto)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 ½ cups Fine Grain Couscous (Dry weight)
  • 2 cups Chicken or Vegetable Stock (Low sodium, heated)
  • 1 tsp Lemon Zest
  • 1 Tbsp Salted Butter (optional, for flavour)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 pint Cherry Tomatoes, halved
  • 1 cup English Cucumber, diced
  • 1/4 cup Red Onion, finely diced or thinly sliced
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Black Olives, pitted and sliced
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 3 Tbsp Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Pound the Chicken: Place chicken breasts between two pieces of cling film and lightly pound them to an even 1/2-inch (1.25 cm) thickness. Marinate: In a bowl, combine the pesto, 1 Tbsp olive oil, salt, and pepper. Add the chicken, ensuring it is thoroughly coated. Cover and refrigerate for at least 30 minutes, but no longer than 4 hours.
  2. Prepare the Couscous Base: Bring 2 cups (480 ml) of chicken or vegetable stock to a rapid boil in a small saucepan. Place the dry couscous, butter (if using), and lemon zest in a large mixing bowl. Pour the hot stock over the couscous immediately, cover tightly with a lid, and let it sit undisturbed for 5 minutes.
  3. Fluff the Couscous: After 5 minutes, remove the lid and use a fork to fluff the couscous, breaking up any clumps. Stir in the fresh parsley. Set aside.
  4. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan. Place the marinated chicken onto the hot surface. Grill for 4–6 minutes per side, cooking until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.
  5. Assemble the Bowls: Whisk together the 3 Tbsp Extra Virgin Olive Oil, 2 Tbsp lemon juice, and a pinch of salt and pepper to make the dressing. Divide the warm couscous evenly among the four serving bowls.
  6. Finish: Arrange the sliced chicken, cherry tomatoes, cucumber, red onion, and black olives over the couscous base. Scatter the crumbled feta cheese and drizzle the lemon-oil dressing generously over the entire bowl. Serve immediately, optionally adding a dollop of extra pesto.