lemon chicken and kale with couscous

Lemon chicken and kale stew with couscous

  • serves 2
  • Easy

This recipe for lemon chicken and kale stew with couscous is a really easy midweek meal. It is low fat and ready in less than 30 minutes



  • onion 1 large, diced
olive oil
  • skinless chicken breasts 2, cut into chunks
  • lemon 1/2, zested and juiced 1/2 cut into wedges
  • kale a couple of handfuls, stalks discarded, leaves shredded
  • couscous 100g
  • chicken stock 500ml


  • 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.

Nutritional Information

  • Kcals 429
  • Fat 4.6g
  • Saturates 1.1g
  • Carbs 45.8g
  • Sugars 8.6g
  • Fibre 7.3g
  • Protein 47.4g
  • Salt 0.9g