Chipotle Beef Cous Cous Bowl
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Chipotle Beef Cous Cous Bowl

with Spinach and Soured Cream

Bring the flavours of southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.

Super Quick
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

2 unit(s)

Garlic Clove

240 grams

Pork Mince

120 grams


(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Boiling Water

1 tbsp


20 grams



Nutritional information

Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat44.5 g
of which saturates19.7 g
Carbohydrate61 g
of which sugars15.7 g
Protein35.8 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Medium Bowl
Cling Film


  • Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
  • Heat a frying pan on medium-high heat (no oil).
  • Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Put the couscous into a bowl.
  • Pour in the boiling water (see pantry) and stir in half the chicken stock paste.
  • Cover tightly with cling film. Leave to the side, 10 mins.
  • Drain the fat from the mince. Season with salt and pepper.
  • Add the garlic to the pork and cook for 1 min more. Stir in the passata, chipotle paste (add less if you'd prefer things milder), honey, butter (see pantry for both) and the remaining chicken stock paste.
  • Bring to the boil and simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Add a splash of water if it's a little thick.
  • Fluff the couscous up with a fork. Share between your bowls.
  • Spoon over the chipotle pork.
  • Add a dollop of soured cream.