Anyway, suffice to say that switching the oven on has not been something tempting these last couple of days. Trying out new salad recipes? Now that is more like it. However, given that my children claim to be 'starving' when they return home from school, I also need to ensure that no one fades away of an evening, so any salad I put on the table needs to be satisfying and not completely devoid of carbohydrate. This one fits the bill perfectly. And, I increased the quantities listed below, so the kids got some leftovers in their lunch boxes the following day. And, last by not least, as you can see from the photo below, it was eagerly anticipated by all around the table :-)
Again, I am afraid that I oversnipped when cutting out the recipe, and sadly lost the original source. I blame the heat.
Pesto Chicken and Couscous Salad
Serves 4
1 rotisserie chicken, meat removed from bone and shredded
1 3/4 cups pearl couscous (also known as Israeli couscous)
2 cups packed basil leaves
2 TBSP toasted pine nuts
1 clove garlic
1 TBSP lemon juice
1/3 cup olive oil
2 TBSP grated parmesan
3/4 tsp salt
10 oz cherry/grape tomatoes, halved
5 oz smoked mozzarella, cubed
1. Cook the couscous according to directions, then drain and rinse with cold water. Set aside to cool.
2. Put the basil, pine nuts, garlic and lemon juice into a food processor and switch on. As it blends, add the oil in a steady stream to create the pesto dressing. Finally add the parmesan and 1/4 tsp of salt and briefly process to combine.
3. Mix together the cooled couscous, chicken, tomatoes and mozzarella, and toss with the pesto and another 1/2 tsp salt to taste.
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