Chicken & vegetable stew with wholemeal couscous

Make a superhealthy start to the week with this hearty and wholesome one-pot

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 347
  • fat 5g
  • saturates 1g
  • carbs 46g
  • sugars 5g
  • fibre 3g
  • protein 32g
  • salt 0.2g


  • 1 tbsp olive oil
  • 2 skinless chicken breasts, cut into chunks
  • 1 small onion, sliced
  • 1 garlic clove, crushed
  • pinch each paprika and saffron
  • 50g baby sweetcorn, halved
  • 50g asparagus tips
  • 50g peas
  • 50g cherry tomatoes, halved
  • 150ml chicken stock
  • 140g wholemeal couscous


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


  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.

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