Lemony couscous with crumbles of feta cheese and beautiful zucchini ribbons makes for the prettiest spring salad. Paired with a crispy skinned pesto chicken thats is easy as 1,2,3!
Red Onion, chopped
Feta Cheese, crumbled
Preheat the oven to 400°F (to roast the chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. Roughly chop the parsley. Using a vegetable peeler, peel the zucchini(s) lengthwise into long ribbons.
Pat the chicken dry with paper towels, then season with salt and pepper. In a medium bowl, combine half the pesto, half the lemon zest and a drizzle of oil. Add the chicken and toss to coat all over. Heat a large non-stick pan over medium-high heat. Add chicken and cook until golden-brown, 2 min per side.
Transfer the chicken, to a parchment-lined baking sheet. Add the garlic cloves to the sheet and roast in the centre of the oven until the chicken is cooked through and the garlic cloves soften, 8-10 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the onions. Cook until softened, 2-3 min. Add couscous. Stir together until slightly golden, 2-3 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until couscous is tender, 7-8 min.
When the garlic cloves are softened, transfer cloves to another medium bowl. Mash the cloves with a fork. Whisk in the remaining lemon zest, remaining pesto, 1 tbsp lemon juice (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Add the zucchini ribbons, parsley and couscous. Season with salt and pepper. Toss together.
Divide the pesto chicken and zucchini couscous salad between plates. Sprinkle with the feta and squeeze over a lemon wedge, if desired.