Walnut Pesto And Chicken Couscous

chargrilling vegetables adds sweetness and smokiness to the dish plus they look great on the plate too

The ingredient of Walnut Pesto And Chicken Couscous

• 1 cup couscous
• 1 cup boiling water
• 1 500g eggplant cut into thin rounds
• 2 large 450g zucchini diagonally sliced
• 250g small cherry tomatoes halved
• 2 tablespoons olive oil
• 1 250g chicken breast fillet
• 1 2 cup fresh reduced fat ricotta crumbled
• 1 3 cup walnuts toasted
• 2 cups fresh basil leaves see note
• 1 garlic clove crushed
• 1 4 cup grated parmesan
• 1 tablespoon red wine vinegar
• 1 2 cup olive oil

The Instruction of walnut pesto and chicken couscous

• make walnut pesto place walnuts basil garlic parmesan vinegar and oil in a food processor process until smooth season with salt and pepper
• place couscous in a medium heatproof bowl add boiling water cover stand for 5 minutes or until liquid has been absorbed fluff couscous with a fork to separate grains add half the pesto toss to combine set aside
• heat a barbecue chargrill or large chargrill pan on medium high heat brush eggplant zucchini and tomato with half the oil season with salt and pepper cook eggplant and zucchini in batches for 2 to 3 minutes each side or until tender transfer to a baking dish cover to keep warm add tomato to chargrill cook turning for 1 to 2 minutes or until softened
• drizzle chicken with remaining oil season with salt and pepper cook for 5 to 6 minutes each side or until browned and cooked through slice
• divide couscous between plates top with vegetables and chicken spoon over ricotta and drizzle with remaining pesto serve

Nutritions of Walnut Pesto And Chicken Couscous

calories: 743 051 calories
calories: 49 1 grams fat
calories: 8 5 grams saturated fat
calories: 43 7 grams carbohydrates
calories: n a
calories: n a
calories: 28 7 grams protein
calories: 54 milligrams cholesterol
calories: 310 milligrams sodium
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calories: nutritioninformation