Hot Tomatoe Mediterranean Chicken
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Instructions
1 Put the couscous into a bowl and pour over 225ml (8fl oz) boiling water. Cover, then put to one side and leave to steam for 10min.
2 Mix together the two types of tomato, olives, garlic, capers, pesto and 8tbsp olive oil in a large bowl.
3 While the chicken is still hot, take all the flesh off the bone and cut into large bite-size pieces. Add the chicken pieces to the bowl containing the tomato dressing and toss together.
4 Drizzle the remaining olive oil over the couscous, then use a fork to fluff it up. Arrange on four serving plates and top with the mozzarella. Spoon the warm chicken pieces into a small mound in the centre. Sprinkle with the basil leaves, spoon over any remaining dressing and serve immediately.
