Pesto Chicken Couscous

What you need

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1 cup dry couscous
• 1 cup boiling water
• 0.5 cup basil pesto
• 1 cup cherry tomatoes, halved
• 0.5 cup crumbled feta cheese
• Fresh basil leaves for garnish
• Black pepper to taste

The easy way

1. Season chicken with salt and pepper; heat olive oil in a large skillet over medium-high heat.
2. Cook chicken for 5-6 minutes until browned and cooked through (165°F); remove from pan.
3. Place couscous in a bowl; pour boiling water over it, cover, and let sit for 5 minutes; fluff with a fork.
4. Stir pesto into the hot couscous until evenly coated; fold in tomatoes and feta cheese.
5. Toss chicken back into the couscous mixture to combine; garnish with fresh basil leaves.
6. Serve warm or at room temperature; store leftovers in an airtight container in the refrigerator for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.