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Tex-Mex Style Smoky Chicken Couscous Bowl

Tex-Mex Style Smoky Chicken Couscous Bowl

with Soured Cream and Rocket
4.0(656)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
618 kcal
Protein
: 
42g protein
Total
: 
15 minutes
Difficulty
: 
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.
serving amount

1 unit(s)

Bell Pepper

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 sachet(s)

Smoky Base Paste

1 carton(s)

Tomato Passata

75 grams

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

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)2585 kJ
Energy (kcal)618 kcal
Fat20.7 g
of which saturates10.7 g
Carbohydrate62.2 g
of which sugars15.1 g
Dietary Fibre7.1 g
Protein42 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Kettle
•Cling Film
•Large Frying Pan

Instructions

PDF
Get Started
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.
Fry Time
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the pepper and chicken, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Add Flavour
3
  • Stir in the Mexican style spice mix (add less if you'd prefer things milder), smoky base paste, 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. 
  • 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.
Dinner's Ready!
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.  

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the tasty, spicy Tex-Mex flavours; some found the heat overpowered the smokiness.
  • Ease of prep: Customers praised the quick and simple preparation, making it perfect for busy evenings.
  • Suggestions: Consider reducing water in the sauce; try with rice instead of couscous for a different twist.
  • Portions: Some found it generous, while others felt the chicken and vegetable quantities were insufficient.
AI-generated from customer reviews
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