Best 4 Sun Dried Tomato Chicken Pesto Couscous Salad Recipes

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Steps:

• Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl. Cover well and set aside.
• To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender. Blend well until smooth. Stir in the cheese.
• Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes. Set aside.
• To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Steps:

• Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
• Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
• Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
• Toss rocket gently into couscous.
• To Serve: place couscous on a plate top with sliced pesto chicken.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.