Savoy cabbage stuffed with chicken couscous
Another quick and easy meal from Sally Bee that's healthy but doesn't compromise on taste!
70g couscous, cooked to pack instructions1 tsp freeze-dried tarragon50g apricots, chopped25g pumpkin seeds10 outer leaves from a savoy cabbage200g chicken breasts, cut into 1cm (¼ in) strips200ml dry cider or apple juice
Method
Mix the couscous, tarragon, apricots and seeds, season and cover
Boil the cabbage for 5 minutes, then rinse in cold water. Reserve the 4 largest leaves, and spread out 4 more . Finely shred the 2 remaining leaves and mix with the couscous.
Place the couscous on 4 leaves, laying strips of chicken over the centre and wrap into a parcel. Place each parcel onto a large leaf, seam side down, and fold into a bundle.
Cook with the cider in a covered pan for 12 minutes. To serve, remove the outer leaf.
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