Tex-Mex Style Fajita Chicken Couscous Bowl
with Soured Cream and Rocket
In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Tex-Mex Style Fajita Chicken Couscous Bowl uses Mexican style spice mix to give a similar smokiness to the chicken. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Tags:
Calorie Smart
•High Protein
•New
Allergens:
Cereals containing gluten
•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 May contain traces of: Soya)
20 grams
Chicken Stock Paste
260 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)
20 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
•Bowl
•Kettle
•Cling Film
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- 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 paste, 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.
3
- Stir in the Mexican style spice mix, passata, sugar and water (see pantry for both) and remaining chicken stock paste.
- Bring to the boil, then lower the heat. Simmer for 3-4 mins.
- Meanwhile, stir the sun-dried tomato paste into the couscous.
- When ready, stir the butter (see pantry) into the chicken. Season with salt and pepper, then remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.
4
- Share the couscous between your bowls.
- Spoon over the chicken.
- Top with the soured cream and rocket.
- Drizzle some olive oil over the rocket to finish.
Enjoy!
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