Chicken and vege couscous soup
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
2 teaspoons oil or oil spray
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 1/2 cups instant couscous
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a non-stick pan. Add onion, chilli flakes, garlic paste and lemon zest. Cook until softened.
Step 2 Add stock and lemon juice.Bring to simmer. Stir in chicken and cook for 3-4 minutes.
Step 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.
Make it gluten free: Use cooked brown rice instead of couscous and check stock is gluten free.
About this recipe
First published: October 2012