Chicken and vege couscous soup
Serves: 4
Time to make: 25 mins
Total cost: $16.40 / $4.10 per serve
(at time of publication)
Ingredients
- 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
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 375cal
-
Kilojoules 1570kJ
-
Protein 33g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 50g
-
–Sugars 7g
-
Dietary fibre 8g
-
Sodium 770mg
-
Calcium 110mg
-
Iron 2.5mg
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
