Makes 4 Servings
8 bonesless, skinless chicken thighs, well trimmed (about 2 lb)
1 tbsp basil pesto
1 tsp each fresh, lemon juice and grated lemon zest
1 (5.6 oz) box toasted pine nut couscous (Near East has this kind)
1 cup mixed cherry tomatoes, halved or quartered
1/4 cup shredded fresh basil
1. In a small bowl, combine pesto, lemon juice, and 1/2 tsp of the lemon zest. Brush chicken with pesto mixture, then sprinkle with 1/2 tsp kosher salt adn 1/4 tsp freshly ground black pepper.
2. Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat. Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.
3. Meanwhile, cook couscous according to package directions. Put couscous in a medium bowl and stir in tomatoes and basil.
4. Sprinkle remaining 1/2 tsp lemon zest over chicken and serve with couscous.
Recipe taken from Redbook, June 2011