Tex-Mex Style Smoky Chicken Couscous Bowl
with Soured Cream and Rocket
Load up on flavour with our Tex-Mex Style Smoky Chicken Couscous Bowl for a delicious dinner.
Tags:
Calorie Smart
•High Protein
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
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
Nutritional information
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
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
•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. 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.
3
- Stir in the Mexican style spice mix (add less if you'd prefer things milder), smokey 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.
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.
