Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lemon chicken and kale stew with couscous
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
