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Pesto Chicken with Side of Couscous

I’ve recently discovered the joys of cooking with couscous and let me tell you it’s been a life changer! There’s something about couscous that is so light and fluffy but filling at the same time that just makes you feel great after you’ve had it. So here’s a great recipe of Pesto Chicken with a side of couscous.


  • 2 Chicken Breasts
  • 1 Lemon, zest and juiced
  • 1 Red Onion, chopped
  • 1/4 Cup of Parsley, chopped
  • 1/2 Cup of Basil Pesto
  • 3/4 Cup Israeli Couscous
  • 1 Zucchini, peeled lengthwise into long ribbons
  • 2 Garlic, minced
  • 1/3 Cup Feta Cheese, crumbled
  • Olive Oil
  • Salt & Pepper
  1. Preheat oven to 450F. Season chicken with salt & pepper and bake in oven until cooked. About 15 minutes.
  2. Heat medium pot over medium-high heat. Add 1/2 tbsp olive oil and add onions. Cook until tender.
  3. Add couscous and garlic to pot. Stir until couscous golden brown.
  4. Add 1 1/3 cup of water and 1 tsp salt. Cover and bring to boil. Once boiling, reduce heat to medium low and simer until water is absorbed and couscous is tender. About 8-10 minutes.
  5. Add zucchini and cool until zucchini is just a little bit tender. About 2-3 minutes max.
  6. Meanwhile in a large bowl, add half of the lemon zest, half the pesto, 1 tbsp olive oil and 2 tbsp lemon juice.
  7. Add the couscous mixture to the bowl and parsley. Mix well. Season with salt and pepper.
  8. Heat same large pan over low heat and add remaining lemon zest and person. Cook stirring together until pesto is warmed and slightly loose. About 1 minute.
  9. Remove chicken from oven when ready. Thinly slice the chicken. Add to salad bowl with pesto-lemon sauce.
  10. Mix well and enjoy!
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    March 25, 2019 at 11:17 PM
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