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Tex-Mex Style Fajita Chicken Couscous Bowl

Tex-Mex Style Fajita Chicken Couscous Bowl

with Soured Cream and Rocket

Anushka Magan
Anushka MaganPublished on September 13, 2024
Allergens:
Cereals containing gluten
Wheat
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: Celery)

120 grams

Couscous

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

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: Milk)

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

Cooking Instructions and Tips

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! 

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