• 2servings
  • 30minutes
  • 347calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C, E, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 2 skinless chicken breasts , cut into chunks

  3. 1 small onion , sliced

  4. 1 garlic clove , crushed

  5. pinch each paprika and saffron

  6. 50g baby sweetcorn , halved

  7. 50g asparagus tips

  8. 50g peas

  9. 50g cherry tomatoes , halved

  10. 150ml chicken stock

  11. 140g wholemeal couscous

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Make it all year round In winter, make this stew with frozen peas, frozen soya beans and sliced leeks.


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