Couscous with Rocket and Parsley Pesto, Chicken, Green Beans and Grana Padano
Ingredients200 g couscous
100 g rocket
100 g Grana Padano
400 g chicken breasts
300 g green beans
1 bunch parsley
2 garlic cloves
1 lemon (the juice)
50 g pine nuts
extra virgin olive oil
PreparationPrepare the pesto by placing the rocket, parsley, a clove of garlic, the pine nuts, grated Grana Padano and 100 ml of extra virgin olive oil in a mixer, then purée until the mixture is smooth and creamy.
Parboil the green beans in plenty of salted water, drain and set aside to cool.
Cut the chicken into chunks and sauté in a non-stick pan with a clove of garlic and a drizzle of extra virgin olive oil; when the chicken in cooked, deglaze with lemon juice and season with salt and pepper to taste.
Prepare the couscous according to the package instructions, stir in the pesto, green beans and chicken and serve garnished with rocket leaves and shavings of Grana Padano.