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Brazilian Style Spiced Chicken and Prawn Couscous Bowl

Brazilian Style Spiced Chicken and Prawn Couscous Bowl

with Peas and Pepper
Lily Stevens
Lily StevensUpdated on September 18, 2026
Get 50% off your first box & Free treats for 2 months!
Get 50% off your first box & Free treats for 2 months!
Calories
: 
664 kcal
Protein
: 
54.4g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Soya
  • May contain traces of allergens
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley

Warm and herby, our Brazilian style spice mix contains a heady blend of smoked paprika, chilli powder, basil, oregano and parsley. In this dish, we're using it to bring warmth to this chicken and prawn dish and serving with a side of classic couscous.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May be present: Soya)

20 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

1 sachet(s)

Brazilian Style Spice Mix

(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

1 carton(s)

Tomato Passata

120 grams

Peas

35 grams

Caramelised Onion Paste

160 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)2780 kJ
Energy (kcal)664 kcal
Fat17.8 g
of which saturates7.1 g
Carbohydrate69.9 g
of which sugars18.1 g
Dietary Fibre11 g
Protein54.4 g
Cholesterol83.2 mg
Salt5.8 g
Trans Fat0.1 g
Potassium314.7 mg
Calcium30.2 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Kettle
•Cling Film
•Large Frying Pan

Cooking Steps

Get Started
1
  • Boil a full kettle.
  • Slice the pepper into thin strips.
  • Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry) and stir in half the chicken stock paste.
  • Cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
Fry Time
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken and pepper, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, drain the prawns.
Final Touches
3
  • Stir the Brazilian style spice mix and prawns into the chicken, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
  • Stir in the passata, remaining chicken stock paste and water for the sauce (see pantry) into the chicken and prawns..
  • Simmer, 3-4 mins. IMPORTANT: Cook the prawns so they're pink on the outside and opaque in the middle.
  • Stir in the peas, butter (see pantry) and caramelised onion paste. Season with salt and pepper.
Dinner's Ready!
4
  • Share the couscous between your serving bowls.
  • Spoon over the Brazilian style chicken and prawns.
Meal right image

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