Rachel Allen stirs Sacla' Classic Basil Pesto through fluffy couscous to add plenty of herby flavour. Topped with pan-fried chicken breast, an array of roast veggies and a dollop of creamy ricotta, it's a bright and healthy treat.
Put the courgettes on a baking tray and drizzle with 2 tbsp of the olive oil until coated. Put in the oven and roast for 20 minutes, then add the tomatoes and asparagus along with another 2 tbsp oil. Roast for another 10 minutes.
Step 3
While the vegetables are cooking, season the chicken and fry with a little oil until the chicken is cooked through.
Step 4
Cook the couscous according to pack instructions and fluff up with a fork. Mix half of the Pesto with 2 tbsp of oil and stir through the couscous.
Step 5
Top the couscous with the roasted vegetables, the chicken breasts and dollop on the Ricotta and remaining Pesto.
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