This is a complete meal that can easily be made vegan by eliminating the chicken. The spinach and cous cous are lovely on their own, as a main or a side. Lots of bright colors here make this particularly visually appealing. This is a snap to make👌🏻.
When I marinate in pesto, I use store bought. I like the Sabra brand. Spread the pesto generously over four white meat chicken cutlets, drizzling with a tbsp of olive oil if your pesto is a drier brand. The chicken should be about half an inch thick, but this isn't a rule. It's just easier to grill if it's not one of those four inch thick deals.
Cover and set aside for 20 minutes.
Vinaigrette for the cous cous and spinach:
A half cup each olive oil and fresh lemon juice
A tbsp of Dijon mustard
Half a tsp kosher salt
A quarter tsp pepper, optional half tsp cumin for fun (dream big!).
Four cups baby spinach.
Most of the dressing goes on the cous cous, just a couple tbsp goes on the spinach to lightly dress it. It's just a nice support to the starch and protein.
Cous cous salad:
One and a half cups water
Cup and a quarter instant cous cous
Four diced scallions
Pint halved cherry tomatoes, adding more if you want it chunkier.
A lemon to zest
Freshly toasted pine nuts.
Prepare cous cous according to package directions. Break up any clumps after cooking. Cool slightly. Mix with the scallions, tomatoes, and most of the dressing. Toss in a handful of pine nuts and a tsp of zest. Gently combine. Toss spinach with remainder of vinaigrette and platter. Grill the prepared chicken, until there are nice dark grill lines on both sides. Cover tightly with foil to retain juiciness. When it's not too hot to handle, slice thinly. Alternate low piles of the cous cous with stacks of sliced chicken on your platter. Top with extra pine nuts. ✌🏼️