Red pesto chicken with grilled zucchini and couscous

Ingredients

For 1 serving

• Chicken breast140 g
• Sun-dried tomatoes12 g
• Almonds8 g
• Basilto taste
• Zucchini150 g
• Couscous55 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: June – September

Method

1. Put the sun-dried tomatoes in a small bowl of hot water and leave them to soften for 10 minutes. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick.
2. Heat a griddle over high heat and grill the courgettes for 2–3 minutes per side, until marked and tender; salt them and set aside.
3. On the same griddle grill the chicken breast for 5 minutes per side, until golden and no longer pink in the centre; season with salt.
4. Meanwhile drain the sun-dried tomatoes and blend them with the almonds, basil, half the oil and a little of their soaking water, to a thick pesto.
5. Put the couscous in a bowl, pour over salted boiling water just to cover, cover and leave for 5 minutes; fluff it with a fork and dress with the remaining oil.
6. Serve the sliced chicken with the red pesto, courgettes and couscous.