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Tex-Mex Style Chipotle Chicken Couscous Bowl

Tex-Mex Style Chipotle Chicken Couscous Bowl

with Soured Cream and Rocket
4.5(387)Review Summary
Anushka Magan
Anushka MaganUpdated on April 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
631 kcal
Protein
: 
42.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

20 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat21.8 g
of which saturates10.8 g
Carbohydrate62.5 g
of which sugars14.6 g
Dietary Fibre6.7 g
Protein42.2 g
Salt3.2 g
Potassium124.1 mg
Calcium27.8 mg
Iron0.4 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
•Pan

Instructions

PDF
Get Started
1
  • Boil a half-full kettle.
  • Slice the pepper into strips.
  • Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry), stir in half the chicken stock paste, then 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 pepper and chicken, 5-6 mins.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Add Flavour
3
  • Stir in the chipotle (add less if you'd prefer things milder), passata, sugar, water (see pantry for both) and remaining chicken stock paste. 
  • Bring to the boil, then lower the heat. Simmer, 3-4 mins. 
  • Meanwhile, stir the sun-dried tomato paste into the couscous.
  • When ready, stir the butter (see pantry) into the chicken. Season with salt and pepper, then remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.
Dinner's Ready!
4
  • Share the couscous between your bowls.
  • Spoon over the chicken.
  • Top with the soured cream and rocket.
  • Drizzle some olive oil over the rocket to finish.  

Enjoy! 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the dish's taste, though some found it could use more heat or spice to live up to its chipotle billing.
  • Ease of prep: Reviewers praised the recipe as quick and easy to prepare, making it a convenient option for weeknight dinners.
  • Suggestions: Consider adding extra vegetables like mushrooms, sweetcorn, or spring onions for more texture and colour in the dish.
  • Portions: Some felt the couscous portion was too large; others wished for more chicken or vegetables to balance the meal.
AI-generated from customer reviews
Meal right image

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