Tex-Mex Style Fajita Chicken Couscous Bowl
with Soured Cream and Rocket
Allergens:
Gluten
•Hvede
•Milk
The quantities provided above are averages only.
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Bell Pepper
(May contain traces of: Sellerie)
120 grams
Couscous
(Contains: Gluten, Hvede May contain traces of: Soja)
20 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
Soured Cream
(Contains: Milk May contain traces of: Latte)
20 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat21.5 g
of which saturates10.8 g
Carbohydrate62.9 g
of which sugars14.9 g
Dietary Fibre6.9 g
Protein41.8 g
Salt3.3 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
•Chopping Board
•Kettle
•Knife
•Cling Film
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, 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, 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. Cook so there's no pink in the middle.
3
- Stir in the Mexican style spice, passata, water and sugar for the sauce (see pantry) and remaining chicken stock.
- Bring to the boil then lower the heat. Simmer for 3-4 mins.
- Meanwhile, stir the sun-dried tomato paste into the couscous.
4
- When ready, stir the butter (see pantry) into the chicken, season with salt and pepper and remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Share the couscous out between your bowls and spoon over the chicken.
- Top with the soured cream and rocket, drizzling some olive oil over the rocket to finish.
Enjoy!
More delicious recipes with similar ingredients
Jerk Spiced Turkey
with Lime and Coconut Brown Rice
Caribbean Spiced Chicken and Pepper
with Couscous and Tomato Salsa
The Tex-Mex
Chipotle Spiced Cheeseburger, Chips, Guacamole, Charred Corn Salad and Rocket
Cheesy Cajun Loaded Wedges
with Avocado and Soured Cream
Glazed Chicken on Sun-Dried Tomato Couscous
with Charred Courgettes, Mint and Yoghurt
Baked Harissa Salmon
with Roasted Veg Stew and Couscous
South East Asian Inspired Chickpea and Chicken Breast Curry
with Sweet Potato, Spinach and Zesty Basmati Rice
Creamy Spiced Lentil and Chicken Curry
with Sweet Potato and Spinach
Red Thai Inspired Pork Meatball Curry
with Zesty Jasmine Rice
Indonesian Style Chicken Breast and Veg Curry
with Rice and Coconut, Chilli and Lime Sambal
Coconut and Chicken Breast Lentil Soup
with Baby Spinach and Buttery Naans
Sweet Potato and Parsnip Gratin
with Cavolo Nero
Dukkah Crusted Cod
with Spiced Veggies and Roasted Garlic Mayo
Aubergine and Bacon Parmigiana Style Pasta
with Rocket and Tomato Salad
Roast Lamb and Mulled Wine Spices
with Garlicky Swede & Cabbage Gratin, Roasties & Rosemary and Balsamic Gravy
Creamy Sausage Pasta Bake Dinner
Cheesy Meatball Sub Lunch
Creamy Lemon Chicken Breast Linguine
with Sugar Snap Peas
Creamy Mustard Chicken and Mushrooms
with Mash and Chives
Creamy Mustard Diced Chicken Breast and Mushrooms
with Mash and Chives
Ultimate Creamy Chicken and Pesto Linguine
with Rosemary, Parmigiano Reggiano and Tenderstem® Broccoli
Highest-rated dinner recipes
Surf and Turf: Fillet Steak and King Prawns
with Asparagus, Wedges and Lemon Garlic Butter
King Prawn Risotto
With Tender Asparagus Spears and Dukkah Spice
Seared Duck Breast in Balsamic Gastrique Sauce
with Rosemary Roast Potatoes and Garlic Cavolo Nero
Prawn and Serrano Linguine
Coconut Dal with Roasted Butternut Squash,
Onion Textures and Warm Flatbreads
Tempting Tiger Prawn Risotto
With Tender Asparagus Spears and Dukkah Spice
Pan-Fried Venison Steaks
with Rosemary Potatoes and Creamy Mustard Sauce
Penne Beef Ragu Alforno
with Cucumber and Tomato Salad
BBQ Pulled Chicken Loaded Cheesy Fries
with Fresh Avocado, Coriander and Chilli Salsa
Roasted Duck Breast and Redcurrant Jus
with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots
Creamy Fish Curry
with Sweet Potato and Cheat's Chapatis
Truffled Chicken, Bacon and Mushroom Pie
with Honey Butter Glazed Chantenay Carrots
Ultimate Creamy Coronation Chicken
with Garlic Butter Rice and Green Beans
Venison Steak and Creamy Mustard Sauce
with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad
Chilli ‘n’ Cheese Topped Smoky Sausage
with Bacon Jam, Fries & Slaw
Presto Bacon Pesto Pasta
with Peas, Tenderstem® and Italian Style Cheese
Speedy Rosemary Lamb and Mushroom Rigatoni
with Creamy Tomato Sauce, Rocket and Cheese
Rosemary Scented Lamb Loin
with Blue Cheese, Leek and Potato Gratin
Creamy Linguine
with Prawns and Serrano Ham
Cajun Spiced Bass
with Sweet Potato & Cavolo Mash with a Chive Dressing
This week's must-try HelloFresh recipes
Buffalo Style Fried Chicken Burger
with Fries, Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Chicken and Bacon Linguine Alfredo
with Pesto Caprese Style Salad and Parmigiano Reggiano
Ultimate Parmigiano Crumbed Chicken Schnitzel
with Mustard Cream Sauce and Bacon & Truffle Crispy Potato Slices
Ultimate Matar Saag Paneer and Garlic Naan
with Ginger Rice, Coriander and Flaked Almonds
Chicken in Creamy Peppercorn Sauce
with Mash, Roasted Carrots and Tenderstem®
Honey Roasted Chicken and Beetroot Salad
with Potatoes and Greek Style Cheese
Peri Peri Spiced Chicken Thigh Traybake
with Roast Potatoes and Tomato & Baby Leaf Salad
Oven-Baked Truffle and Double Mushroom Risotto
with Roasted Garlic and Rocket
Italian Style Sausages and Pesto Roasted Veg
with Balsamic Dressed Rocket Salad
Pork Polpette in Rich Tomato Sauce
with Rigatoni, Peas, Spinach and Cheese
Cosy Butternut Squash Mac and Cheese
with Rocket and a Crispy Sage Crumb
Monkfish in Béarnaise Inspired Butter Sauce
with Cheesy Bacon Hasselback Potatoes, Samphire, Asparagus and Peas
Rosemary and Walnut Crusted Lamb Steak
with Buttery Mash, Roasted Carrots and Creamed Spinach
Spaghetti and Veggie Rich Lentil Ragu
with Pesto, Garlic Ciabatta and Rocket
One Pan Hoisin Lamb Udon Stir-Fry
with Young Pea Pods, Mushrooms, Bell Pepper and Lime
Falafels in Harissa Sauce
with Sweet Potato, Bulgur Wheat and Yoghurt
Creamy Parma Ham & Parmigiano Filled Pasta
with Pesto, Peas and Courgette
Super Quick Tex-Mex Style Pork Tacos
with Bell Pepper, Baby Leaves and Soured Cream
Speedy Thai Style Beef Stir-Fry and Jasmine Rice
with Baby Corn, Young Pea Pods and Sesame Seeds
One Pan Sesame-Ginger Miso Pork Udon
with Mushrooms and Young Pea Pods