Best Sun Dried Tomato Chicken Pesto Couscous Salad Recipes

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Sun-Dried Tomato Chicken Pesto Couscous Salad image

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min's. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

Provided by The Flying Chef

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 652.2, Fat 14.5, SaturatedFat 4, Cholesterol 93.1, Sodium 780, Carbohydrate 82.7, Fiber 6.2, Sugar 2.6, Protein 44.8

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

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