Sun-dried Tomato Chicken Pesto Couscous Salad
This vibrant salad features tender chicken, flavorful sun-dried tomatoes, and nutty couscous, all tossed in a fresh basil pesto. It's a perfect dish for a light lunch or a satisfying dinner.
This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4
Quick cooking notes
- Core ingredients include couscous, black pepper, salt, olive oil.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 cup couscous (uncooked)
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 50 g parmesan cheese (grated)
- 500 g chicken breast (diced)
- 1 cup basil pesto
- 100 g spinach (chopped)
- 100 g sun-dried tomatoes (chopped)
Instructions
- Heat the olive oil in a skillet over medium heat and add the diced chicken breast, cooking until browned and cooked through, about 7-10 minutes.
- While the chicken is cooking, prepare the couscous according to package instructions, usually by boiling water and adding the couscous, then letting it sit covered for 5 minutes.
- In a large bowl, combine the cooked couscous, chopped sun-dried tomatoes, spinach, and cooked chicken.
- Add the basil pesto, salt, and black pepper to the bowl, mixing everything until well combined.
- Serve the salad topped with grated parmesan cheese.
Nutrition (per serving)
- Calories: 450
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.