We love a veggie-packed meal that’s hearty and delicious – and this pesto couscous with chargrilled chicken is just that.
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Heat a barbecue or chargrill on medium-high. Spray corn with olive oil spray. Cook, turning occasionally, for 10 mins or until tender and lightly charred. Transfer to a plate and set aside to cool slightly. Use a serrated knife to cut down the sides of the cobs to release the kernels.
Meanwhile, combine the chicken, oil and Tuscan seasoning in a large bowl. Cook on the grill for 4-5 mins each side or until cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.
Place couscous in a large heatproof bowl. Pour over the boiling water and stir to combine. Cover and set aside for 2-3 mins or until the liquid is absorbed. Use a fork to separate the grains. Add the pesto and stir to combine. Season.
To make the pesto dressing, whisk the pesto, buttermilk, mayonnaise and mustard in a small bowl. Season.
Add the corn, capsicum, tomato, avocado and rocket to the couscous mixture. Gently toss to combine. Divide among serving plates. Top with chicken and drizzle with the pesto dressing.
COOK. STORE. SAVE.
Don’t toss the corn cobs – freeze in a plastic bag and use to flavour homemade stock, or pop in your compost bin.
COOK IT RIGHT
Buy it right
Look for pesto in the condiments aisle. Or, make your own using whatever herbs you have on hand and the recipe at coles.com.au/diypesto.
Store it right
Leftover pesto will keep in the fridge for up to 1 week. Cover the pesto with a layer of olive oil to stop air getting in and causing it to go off quickly.
Cook it right
Pesto is a winner added to creamy pasta sauce or drizzled over soups.