Sun-Dried Tomato Chicken Pesto Couscous Salad - cooking recipe

Ingredients

olive oil
2 chicken breasts
2 tablespoons sun-dried tomato pesto
2 (100 g) sachets quick-cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day f)
700 ml water
1 teaspoon instant chicken bouillon granules
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
4 sun-dried tomatoes, chopped finely
2 tablespoons sun-dried tomato pesto (Extra)
60 g rocket

Preparation

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.