Name: Chicken & vegetable stew with wholemeal couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 2 skinless chicken breasts cut into chunks; 1 small onion sliced; 1 garlic clove crushed; pinch each paprika and saffron; 50g baby sweetcorn halved; 50g asparagus tips; 50g peas; 50g cherry tomatoes halved; 150ml chicken stock; 140g wholemeal couscous

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Chicken & vegetable stew with wholemeal couscous

Chicken & vegetable stew with wholemeal couscous

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Make a superhealthy start to the week with this hearty and wholesome one-pot

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A star rating of 4.7 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 skinless chicken breasts

cut into chunks
1 small onion

sliced
1 garlic clove

crushed
pinch each paprika

and saffron
50g baby sweetcorn

halved
50g asparagus

tips
50g peas
50g cherry tomatoes

halved
150ml chicken stock
140g wholemeal couscous

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Nutrition: per serving

kcal347
fat5g
saturates1g
carbs46g
sugars5g
fibre3g
protein32g
salt0.2g

low

Method

step 1

Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
step 2

Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

RECIPE TIPS

MAKE IT ALL YEAR ROUND

In winter, make this stew with frozen peas, frozen soya beans and sliced leeks.

Recipe from Good Food magazine, September 2010

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A star rating of 4.4 out of 5.10 ratings

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