Directions

• Heat olive oil in a skillet and add cubed chicken and sliced squash. Season to taste with salt and pepper.
• Cook for about 10 minutes, stirring often, until chicken is fully cooked and squash is tender. Remove from heat and cool.
• While chicken cooks, bring 2 cups chicken stock to a boil in a small saucepan. Add the couscous and stir, then cover and reduce heat to to low. Cook for about 5 minutes until stock is absorbed and couscous is tender. Cool.
• Once chicken-squash mixture and couscous are cooled, pour into a large bowl. Add tomatoes and pesto and stir until well combined. Refrigerate until serving.