Low-Histamine Grilled Chicken & Veggie Pesto Couscous

A vibrant and nourishing dish featuring freshly grilled chicken, seasonal vegetables, and a homemade low-histamine pesto, all served over fluffy couscous. This adaptation ensures a gentle experience for those managing histamine intolerance or MCAS.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Prepare the Pesto

Step 2

In a food processor, combine basil, pine nuts, Pecorino Romano, lemon juice, lemon zest, sea salt, and white pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Set aside.

Step 3

Step 2: Grill the Chicken and Vegetables

Step 4

Preheat the grill to medium-high heat. Lightly brush the chicken breasts, red bell pepper, zucchini, and onion slices with olive oil. Season with sea salt and white pepper. Grill the chicken for 6–7 minutes on each side or until fully cooked (internal temperature of 165°F). Grill the vegetables until tender and slightly charred. Remove from the grill and let them rest.

Step 5

Step 3: Cook the Couscous

Step 6

In a medium saucepan, bring 1 1/4 cups of water to a boil. Add a pinch of sea salt and the couscous. Stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Step 7

Step 4: Assemble the Dish

Step 8

Chop the grilled vegetables into bite-sized pieces. In a large bowl, combine the couscous, chopped vegetables, and half of the prepared pesto. Mix gently to combine. Slice the grilled chicken breasts.

Step 9

Step 5: Serve

Step 10

Divide the couscous and vegetable mixture among four plates. Top each with sliced grilled chicken. Drizzle the remaining pesto over the chicken. Serve immediately.