• 150g Duck Breast Duck Breast, skinless, roasted
• 120g couscous Couscous, cooked
• 80g kale Kale, raw
• 80g courgette Courgette
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the kale and courgette, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the kale and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and duck breast, spooning over any remaining sauce. Finish with the parmesan.

Tap ingredients and steps to tick them off as you cook.