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Ingredients
Method
- 2 tbsp green pesto
- 50g couscous
- 2 cooked chicken breasts, shredded
- ½ bunch of basil, torn
- ½ cucumber, chopped
- 2 sundried tomatoes, sliced
- 2 Little Gem lettuces, leaves separated
- 2 tsp pine nuts, toasted
- 2 tbsp yoghurt
- Cover the couscous with 100ml of boiling water in a bowl, and stir in 1 tbsp of pesto. Leave to stand for 8 mins, covered, then fluff with a fork and stir in the remaining pesto, the yoghurt, and plenty of seasoning. Toss in the basil, cucumber, chicken and tomatoes, then spoon the mixture into the lettuce leaves and serve.
20 mins
2 serving
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