Sun-Dried Tomato Chicken Pesto Couscous Salad

• olive oil
• 2 chicken breasts
• 2 tablespoons sun-dried tomato pesto
• 2 (100 g) sachets quick-cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day f)
• 700 ml water
• 1 teaspoon instant chicken bouillon granules
• 2 teaspoons lemon rind, finely grated
• 2 tablespoons lemon juice
• 4 sun-dried tomatoes, chopped finely
• 2 tablespoons sun-dried tomato pesto (Extra)
• 60 g rocket

1. Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
2. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
3. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
4. Toss rocket gently into couscous.
5. To Serve: place couscous on a plate top with sliced pesto chicken.

olive oil, chicken breasts, tomato pesto, couscous, water, instant chicken, lemon rind, lemon juice, tomatoes, tomato pesto, rocket

Taken from www.food.com/recipe/sun-dried-tomato-chicken-pesto-couscous-salad-321792 (may not work)