Tex-Mex Style Fajita Chicken Couscous Bowl
with Soured Cream and Rocket
Calories
:
621 kcalProtein
:
41.7g proteinTotal
:
15 minutesDifficulty
:
Easy Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Milk
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
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)
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
75 grams
Soured Cream
(Contains: Milk, May contain traces of allergens, 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)2597 kJ
Energy (kcal)621 kcal
Fat21 g
of which saturates10.7 g
Carbohydrate62.4 g
of which sugars15.3 g
Dietary Fibre6.7 g
Protein41.7 g
Salt3.5 g
Potassium264.3 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it could use more fajita flavour or spice.
- Ease of prep: Customers praised the recipe for being quick, easy to follow, and simple to put together.
- Suggestions: Consider adding lemon juice to the couscous for acidity; try serving with tortillas or tacos to balance heat.
- Portions: Some felt the dish was filling, while others noted smaller portions, especially with the chicken.
- Texture: Several suggested rice as an alternative to couscous for those who prefer it.
