Tex-Mex Style Fajita Chicken Couscous Bowl
with Soured Cream and Rocket
Allergens:
Cereals containing gluten
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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!
