Olive Magazine
Stew Recipe with Chicken, Kale and Couscous

Lemon chicken and kale stew with couscous

Published: January 20, 2017 at 11:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
  • Low fat
Nutrition:
HighlightNutrientUnit
low inkcal429
low infat4.6g
saturates1.1g
carbs45.8g
sugars8.6g
fibre7.3g
protein47.4g
salt0.9g
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Try this recipe for lemon chicken stew, then check out our vegetarian stew.

Ingredients

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

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.

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