Soups

Chicken and vege couscous soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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2 teaspoons oil or spray oil

1 onion, finely chopped

1 teaspoon dried red chilli flakes

2 teaspoons garlic paste

1 lemon, zest and juice

8 cups liquid chicken stock made with 3 teaspoons chicken stock powder and 8 cups water

400g lean chicken breast, sliced

4 cups diced vegetables: carrots, leeks, celery, beans

1 ½ cups instant couscous

Instructions

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1 Heat oil in a non-stick pan. Add onion, chilli flakes, garlic paste and lemon zest. Cook until softened.

2 Add stock and lemon juice.Bring to simmer. Stir in chicken and cook for 3-4 minutes.

3 Add vegetables and couscous and cook for 4-5 minutes, stirring from time to time until couscous is soft. Spoon into bowls and if preferred, serve with crusty bread. and garnish with fresh coriander.

Variations

Make it gluten free: Use cooked brown rice instead of couscous and check stock is gluten free.

Nutrition Info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Protein 33 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 8 g

Sodium 770 mg

Calcium 110 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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