For the Couscous

1. Heat oil in a medium saucepan on medium-high. Toast couscous for 1-2 minutes, until
   lightly golden.
2. Add chicken stock, bring to a rapid simmer, cover with a lid and
   reduce heat to low. Cook for 15-20 minutes, until couscous is tender. Drain off any excess
   liquid.

For the Salad

1. While couscous cooks, prepare salad. Heat a small frying pan on medium-high. Toast pine
   nuts, stirring frequently, until lightly browned. Remove from heat.
2. Roughly chop sun-dried tomatoes. Dice feta and avocado.

For the Dressing and to Complete the Salad

1. Stir pesto and yogurt together until well combined. Season to taste with salt and pepper.
2. Pour half of the dressing onto the cooked couscous and mix well. Place in the bottom of a
   large glass salad bowl (or smaller individual bowls).
3. Top with most of the arugula and all of the chicken. Drizzle with dressing. Add sun-dried tomatoes, avocado, feta and olives, if using.
4. Sprinkle with pine nuts and remaining arugula. Serve with any remaining dressing.