1 Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10 minutes, add the rest of the ingredients, season well and leave to one side.
2 For the Pesto: Simply puree all the ingredients in a blender with enough olive oil to make a pesto, season and leave to one side.
3 Cook the breasts in a non-stick pan for 8-10 minutes until cooked. Heat up a deep fat fryer on a high heat and coat the onion rings in flour. Place into the hot fat until golden brown, remove and place onto kitchen paper with a little salt and leave to drain.
4 To serve: Put the pesto on the plate in a zig zag pattern and the cous cous in the centre. Place the chicken on the top with the deep fried onion rings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (908g)|
|Recipe Makes: 2|
|Calories from Fat: 3863 (84%)|
|Amt Per Serving||% DV|
|Total Fat 429.3g||572 %|
|Saturated Fat 62.6g||313 %|
|Monounsaturated Fat 304.5g|
|Polyunsanturated Fat 48.7g|
|Cholesterol 143.4mg||44 %|
|Sodium 168.8mg||6 %|
|Potassium 1288.6mg||34 %|
|Total Carbohydrate 138.2g||41 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 122.6g|
|Protein 61.5g||88 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4583
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