Easy Chicken Couscous with Sundried Tomato Pesto

Pesto Princess © Chicken couscous

Hello to you all,

This week we’re delighted to announce the royal arrival of a brand new pesto in our range, Pesto Princess Sundried Tomato Pesto! Ta-da!

We’ve used the finest, deepest red sundried tomatoes we can get our hands on to give our new pesto its richness of colour, sweetness and flavour. We hope that with recipes like this one for easy couscous and pesto, it’s going to help all of our #RoyalFamily nourish and delight their friends and loved ones.

Yours in celebration of our new addition,

HRH Kathleen

You will need

4 chicken breasts*
1 jar Pesto Princess Sundried Tomato Pesto
Drizzle of vegetable oil
200g couscous
250ml chicken stock (or vegetable stock to make this dish vegan-friendly)
1 Tbsp crushed garlic
250g bag of baby spinach
2 ripe and ready avocados, halved and fanned
120g hummus
A splash of water
2 lemons
Fresh herbs, to serve

* To make this dish vegan-friendly, use one can of chickpeas (drained and rinsed) instead of the chicken breast and toss in pesto instead of marinating.

Pesto Princess © Sundried Tomato Pesto
How to

1. Marinade the chicken using ¾ jar of Pesto Princess Sundried Tomato Pesto and a little drizzle of vegetable oil. Set aside for about 30 minutes.

2. In a large heavy-based frying pan, fry the chicken breasts in a splash of oil until tender, cooked through and golden. Set aside and cover with foil while you prepare the rest.

Pesto Princess © Chicken couscous

3. Pour the couscous into a bowl and cover with hot stock. Cover the bowl with a clean dishcloth and set aside until it has absorbed all the liquid – this should take about seven minutes. Flake the couscous with a fork until nice and fluffy.

4. In a hot pan, flash fry the garlic in a little oil for about 10 seconds. Add the baby spinach and a tiny splash of water. Cover with a lid and turn the heat off. The spinach should wilt in the residual heat, but still retain its beautiful bright green colour.

5. Make the dressing by blitzing together the rest of the Sundried Tomato Pesto, hummus, juice from one lemon, a dash of water and seasoning to taste.

6. In each bowl, dish up some fluffy couscous, top with spinach, sliced chicken, a fan of avo and a lemon wedge. Drizzle with sundried tomato dressing and serve with fresh herbs. Enjoy!

Feeds 4

Recipe and food styling by Michelle Parkin.

Pesto Princess © Chicken couscous

Michael Olivier’s Choice

De Grendel Koetshuis Sauvignon Blanc 2016

De Grendel is a Graaff family owned and managed wine Estate just 20 minutes from the centre of Cape Town. The wines are influenced by the cooling breeze off the cold Benguela current which run from the Antarctic up our west coast.

It looks like Elegant burgundy shaped bottle with superior screw cap. Black label with gold printing. In the glass a pale gold with green amber flashes.

It smells like Green fruits like canary melon, jack fruit and kiwi.

It tastes like Super fruit from entry, cape gooseberries. Clean with a frisky acidity, fat mid palate and kelp minerality. Really superb stuff. Long and generous, gently waning aftertaste – sure sign of great quality in a wine.



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