Tex-Mex Style Smoky Chicken Couscous Bowl
with Soured Cream and Rocket
Calories
:
618 kcalProtein
:
42g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Milk
Load up on flavour with our Tex-Mex Style Smoky Chicken Couscous Bowl for a delicious dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: 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 be present: 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
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Kettle
•Cling Film
•Large Frying Pan
Cooking Steps
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), 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.
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 Sept 2026- Flavour: The smoky, spiced chicken and sauce are well received, with a good level of heat that the soured cream balances nicely.
- Ease of prep: Quick and easy to follow, making it a solid choice for a fast weeknight dinner.
- Suggestions: Use only 200ml of boiled water for the couscous rather than a full half-kettle, as the recipe instruction can lead to over-watering and a soggy result. Consider swapping couscous for rice if you prefer a more familiar base; some also felt extra vegetables such as chickpeas or butter beans would bulk it out well.
- Portions: Chicken portions can feel small for two people, so consider adding extra protein if cooking for bigger appetites.
