Lemon chicken and kale stew with couscous
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- 1 large oniondiced
- olive oil
- 2 skinless chicken breastscut into chunks
- 1/2 lemonzested and juiced 1/2 cut into wedges
- a couple of handfuls kalestalks discarded, leaves shredded
- 100g couscous
- 500ml chicken stock
Nutrition: per serving
- kcal429low
- fat4.6glow
- saturates1.1g
- carbs45.8g
- sugars8.6g
- fibre7.3g
- protein47.4g
- salt0.9g
Method
step 1
Fry the onion in 1 tsp oil and a pinch of salt until soft. Add the chicken and fry until opaque. Add the chicken stock, lemon zest and juice, and bring to a simmer. Stir in the kale, and turn the heat down to low. Add a lid and leave to simmer for 10 minutes.
step 2
Meanwhile, put the couscous into a bowl with some seasoning and just cover with boiling water, cover and leave for 5-10 minutes until completely absorbed. Fluff the couscous with a fork, then spoon into bowls and ladle over the chicken and kale stew. Serve with the lemon wedges.
