Grillad Pesto Kyckling Couscous Skålar

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1. 1
   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.
2. 2
   Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
3. 3
   Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
4. 4
   Add 2 tablespoons of the pesto. Toss to combine and set aside.
5. 5
   Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
6. 6
   Spritz with oil and season with 1/2 teaspoon salt and black pepper.
7. 7
   Heat a grill or grill pan on medium-high heat.
8. 8
   Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
9. 9
   Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
10. 10
    Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
11. 11
    Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
12. 12
    Divide couscous between 4 plates, 3/4 cup each.
13. 13
    Top with vegetables and chicken. Drizzle with remaining pesto. Serve.