Preparation Steps

• To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, Parmesan cheese, salt, and pepper until smooth. Slowly add the olive oil while pulsing.
• Place couscous in a medium heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover and let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
• Add 2 tablespoons of the pesto to the couscous. Toss to combine and set aside.
• Pound the thicker end of the chicken breasts to make both sides level so they cook evenly.
• Spritz chicken with olive oil and season with 1/2 teaspoon salt and black pepper.
• Heat a grill or grill pan over medium-high heat.
• Spritz zucchini and tomatoes with olive oil and season with salt and pepper.
• Grill zucchini in batches for 2 to 3 minutes per side or until tender. Transfer to a baking sheet and cover to keep warm.
• Add tomatoes to the grill and cook, turning, for 1 to 2 minutes or until softened.
• Cook chicken for 3 to 4 minutes per side or until browned and cooked through. Slice the chicken.
• Divide couscous among 4 plates, about 3/4 cup each.
• Top couscous with grilled vegetables and sliced chicken. Drizzle with the remaining pesto and serve.