Lemony couscous with crumbles of feta cheese and beautiful zucchini ribbons makes for a picture-perfect salad. It is paired with a crispy pesto chicken that is as easy to make as 1,2,3!
Red Onion, chopped
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Peel zucchini lengthwise into long ribbons. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Add chicken on a baking sheet. Bake in middle of oven, until cooked through, 8-10 min.**
While chicken cooks, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add couscous and garlic. Stir together, until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water (2 2/3 cups for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 8-10 min.
While couscous cooks, whisk together half the lemon zest, half the pesto, 1 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside. When couscous is tender, add zucchini ribbons, parsley and couscous to the dressing. Season with salt and pepper. Toss together.
Heat the same pan over low heat. When hot, add remaining lemon zest and remaining pesto. Cook, stirring together, until pesto is warmed and slightly loose, 1 min.
Slice chicken. Divide chicken and couscous salad between plates. Spoon lemony-pesto sauce over chicken and crumble over feta. Squeeze over a lemon wedge, if desired.