Chicken and Bean Stew with Couscous

Recipe author: EAT SMARTER
Chicken and Bean Stew with Couscous
1 hr


for 4 servings
For the chicken
2 tablespoons
onion (chopped)
1 clove
garlic (finely chopped)
small, skinless Chicken breasts (diced)
red peppers (diced)
½ cup
2 cups
2 cups
canned navy bean (drained)
1 ½ cups
freshly ground peppers
For the couscous and garnish
1 cup
2 cups
low-sodium chicken stock (hot)
2 ½ cups
curly kale (chopped)
flat-leaf parsley (finely chopped)
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Preparation steps

Step 1/7
For the chicken: Heat the oil in casserole dish set over a moderate heat until hot. Add the onion, garlic, and a little salt, sautéing for 3 - 4 minutes until lightly coloured.
Step 2/7
Add the chicken and peppers, and continue to cook for a further 3 minutes, stirring occasionally. Stir in the olives, chopped tomatoes, beans, and stock.
Step 3/7
Bring the stew to a simmer, cover with a lid, and then reduce the heat to low. Cook for 30 - 40 minutes until the chicken and beans are tender.
Step 4/7
For the couscous and garnish: Place the couscous in a large mixing bowl and cover with the hot stock. Stir once, cover with clingfilm, and set to one side for 10 minutes.
Step 5/7
Place the kale in a steaming basket, cover, and set over a half-filled saucepan of simmering water. Steam the kale for 3 - 4 minutes until tender. Remove from the saucepan and set to one side.
Step 6/7
Season the stew to taste with salt and pepper. Fluff the couscous with a fork and stir through most of the parsley as well as some salt and pepper.
Step 7/7
Spoon the stew onto plates and serve with the couscous and kale. Sprinkle over the rest of the parsley before serving.