Pesto Chicken Fillets with Roast Pumpkin Couscous and a Yoghurt Sauce

1 Butternut Pumpkin (or 1 large sweet potato)
125g couscous
2 chicken fillets (1 per person)
50g pesto
75g mange tout
100g plain yoghurt
1 tablespoon honey
1 tablespoon of cumin
1 tablespoon of butter

Preheat the oven to 180C.  Chop the pumpkin into cubes, place in a baking dish with a little olive oil and bake in the oven until just brown, tossing occasionally. Place the couscous and butter in a large bowl and top with enough boiling water to just submerge the couscous.  Stir the butter in and then let stand to absorb the water for about five minutes. Chop the mange tout in thirds and stir into the softened couscous.  Add the honey and cumin to the yoghurt., adjusting the quantities to taste. Coat the chicken fillets in pesto and fry with a little olive oil until cooked through. Add the browned pumpkin to the couscous. To serve, in shallow bowls place a cooked chicken fillet on a bedding of the couscous mixture and drizzle with the yoghurt sauce.

Serve with Bremerton Verdelho 2005  £8.99

 Copyright 2007