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Rotisserie chicken pesto cous cous salad

Make me with:

Whole Bird Rotisserie #16
  • 4
    SERVES
  • 15 minutes
    PREP TIME
  • 15 minutes
    COOK TIME
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Ingredients
(Serves 4)
  • 1 cup couscous
  • 2 tablespoon Olivado oil
  • 1 red onion, finely sliced
  • 250g cherry tomatoes, halved
  • 4 tablespoons pesto
  • ½ cup basil leaves
  • ¼ cup toasted pine nuts (optional)
  • 1 Waitoa Free Range rotisserie chicken,
    torn into pieces
  • extra virgin olive oil to drizzle

Method

Cook the couscous according to the packet directions then combine with the oil and set aside.

Place the red onion in a bowl and cover with cold water and leave for 10 minutes then drain well.

In a large bowl, combine the couscous, red onion, tomatoes, pesto and basil leaves, season with salt and pepper to taste and toss well. Pile on to a serving plate and top with the rotisserie chicken pieces and scatter with pine nuts and more basil leaves (optional).

Drizzle with the extra virgin olive oil.

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