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!
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