Chicken with leeks & giant couscous
For goodness in a bowl, tuck into chicken broth with greens and grains
Calorie controlled cooking spray
Bacon medallions, raw
8 rasher(s), thinly sliced
2 clove(s), finely chopped
Wholewheat Giant Couscous, dry
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
Chicken breast, skinless, raw
4 sprig(s), leaves picked
200 g, savoy or spring, shredded
250 g, trimmed, thickly sliced
10 sprig(s), fresh, roughly chopped
- Mist a medium flameproof casserole with cooking spray, add the bacon and fry over a medium-high heat for 3-4 minutes, or until cooked through and golden. Transfer to a plate, then add the garlic to the casserole and fry for 1 minute. Stir in the couscous, then pour in the stock and bring the mixture to a boil.
- Add the chicken and thyme to the casserole then reduce the heat, cover and simmer for 15 minutes. Add the cabbage, leeks and cooked bacon, and simmer for a further 5 minutes. Stir in the parsley and season to taste.
- Lift the chicken out of the casserole and cut into thick slices, then return to the pan and stir to combine.
- Ladle the broth into bowls and serve.