Tex-Mex Style Chipotle Chicken Couscous Bowl
with Soured Cream and Rocket
Calories
:
631 kcalProtein
:
42.2g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
High Protein
Allergens:
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Soya
Load up on flavour with our Tex-Mex Style Chipotle Chicken Couscous Bowl for a delicious dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutritional information
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
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Bowl
•Kettle
•Pan
Instructions
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.
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.
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.
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.
