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Chicken, leek, lemon and olive casserole

Chicken, leek, lemon and olive casserole

Serves: 4
Time to make: 35 mins , plus 8-10 mins reheating
Total cost: $22.00 / $5.50 per serve

(at time of publication)

Variations

Make it gluten free: Use gluten-free couscous and flour, and check paprika is gluten free.

HFG tip

To reheat: Transfer casserole to fridge and leave to thaw for a day (or overnight). Place thawed casserole in a shallow microwave-safe dish, cover and microwave on 50% power, stirring once, for 8-10 minutes, or until hot.

To serve: Prepare couscous in a medium bowl according to packet instructions, then fluff with a fork to separate grains. Divide couscous among 4 bowls and top with casserole; garnish with extra parsley and serve with a lemon wedge or two. 

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