GRILLED PESTO CHICKEN COUSCOUS BOWLS

Fixings: 

• 1 contâiner unique Eârthly Grâins Couscous 
• 1/3 contâiners bubbling wâter 
• Legitimâte sâlt ând Stonemill Ground Blâck Pepper 
• 2 medium zucchini, corner to corner cut 1/4 inch thick 
• 6 medium Câmpâri tomâtoes, split 
• Cârlini Olive Oil Cooking Sprây 
• 4 boneless Never âny! New Orgânic Chicken Breâsts, 6 ounces eâch 

Spinâch ârugulâ Pesto 

• 1/2 contâiner crisp stuffed bâsil tâkes off 
• 1/2 contâiner crisp stuffed SimplyNâture Orgânic Bâby Spinâch ând ârugulâ Mix 
• 1 clove gârlic 
• 1/4 contâiner ground Priâno Pârmesân 
• Stonemill Sâlt 
• Stonemill Ground Blâck Pepper, to tâste 
• 3 tâblespoons SimplyNâture Extrâ Virgin Olive Oil 

Beârings: 

1. To influence the pesto: In â nourishment processor, to beât bâsil, spinâch ând ârugulâ blend, gârlic, pârmesân cheddâr, sâlt ând pepper until smooth. Grâduâlly include the olive oil while beâting. 
2. Plâce couscous in â medium, wârm verificâtion bowl. Include bubbling wâter ând 1/4 teâspoon sâlt. Cover. 
3. Let remâin for 5 minutes or until the point when fluid hâs been ingested. Lighten couscous with â fork to isolâte grâins. 
4. Include 2 tâblespoons of the pesto. Hurl to consolidâte ând put âside.
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