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Walnut pesto and chicken couscous

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1 (500g) eggplant, cut into thin rounds
• 2 large (450g) zucchini, diagonally sliced
• 250g small cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 (250g) chicken breast fillet
• 1/2 cup fresh reduced-fat ricotta, crumbled
• Walnut pesto
• 1/3 cup walnuts, toasted
• 2 cups fresh basil leaves (see note)
• 1 garlic clove, crushed
• 1/4 cup grated parmesan
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil

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