6Perdue 9446 Grilledchickenveggiepestocouscous 61 RT

Grilled Chicken & Veggie Pesto Couscous

Servings: 4



  • 2 c. basil leaves
  • ¼ c. pine nuts — toasted
  • 1/3 c. parmesan cheese
  • 1 tbsp. lemon juice
  • 2 garlic cloves — minced
  • ¼ tsp. salt
  • pinch black pepper
  • c. olive oil


  • 4 PERDUE® HARVESTLAND® No Antibiotics Ever, 6 oz., Single Lobe, Boneless, Skinless Chicken Breast Filets, Small Bird, Marinated IF, 56541
  • 2 c. heirloom cherry tomatoes
  • 2 yellow squash — oblique cut
  • 2 c. mozzarella pearls
  • 4 c. Israeli couscous — cooked and chilled


Instructions for Pesto

In a food processor, add basil, pine nuts, parmesan cheese, lemon juice, garlic, salt and pepper. While the food processor is on, slowly drizzle olive oil and blend until a paste is formed. Scrape sides of the bowl with a rubber spatula if needed to make a uniform paste. Reserve.

Instructions for Salad

  1. Blister cherry tomatoes in a preheated 450°F oven, about 20-25 minutes.
  2. Preheat grill on high and grill squash. Remove and cool to room temperature.
  3. Add chicken to the grill and cook until an internal temperature of 165°F. Allow to rest at room temperature for 10 minutes.
  4. Combine the couscous, pesto, mozzarella pearls, heirloom cherry tomatoes and grilled squash.
  5. Transfer to serving dish. Slice chicken and place on top of the blended couscous.