Vegetarian

Summer Chunky Couscous Salad 🌞

25 mins

Summer Chunky Couscous Salad 🌞

Ingredients

  • 100g vegetarian chicken pieces
  • 1½ tsp olive oil
  • 40g giant couscous
  • 20g basil pesto
  • 20g pitted olives, halved
  • 1 baby gem lettuce, leaves shredded
  • 40g cherry tomatoes, halved
  • 25g pistachios, roughly chopped
  • 1 small red pepper, deseeded and chopped
  • salt and pepper

Method

Cook the chicken pieces in the oil in a non-stick frying pan over a medium to high heat until hot through and golden then set to one side to cool a little.

Meanwhile, cook the couscous with water or stock according to the packet instructions.

Whisk the pesto with a couple of tablespoons of water to loosen it to a drizzling consistency. Toss the chicken pieces together with the couscous, olives, lettuce, tomatoes, pistachios and pepper and drizzle over the pesto.

Season with some salt and pepper and tuck in.

Tips

If getting ahead, let everything cool before assembling the salad.

This is a good recipe to scale up for a crowd.