with Soured Cream and Rocket
Load up on flavour with our Tex-Mex Style Smoky Chicken Couscous Bowl for a delicious dinner.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Couscous
120 grams
Chicken Stock Paste
20 grams
Diced British Chicken Breast
240 grams
Mexican Style Spice Mix
1 sachet(s)
Smoky Base Paste
1 sachet(s)
Tomato Passata
1 carton(s)
Soured Cream
75 grams
Wild Rocket
20 grams
Boiled Water for the Couscous
200 milliliter(s)
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- 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.
- 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.
- 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.
- 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.
2585
kJ
Energy (kJ)
618
kcal
Energy (kcal)
20.7
g
Fat
10.7
g
of which saturates
62.2
g
Carbohydrate
15.1
g
of which sugars
7.1
g
Dietary Fibre
42
g
Protein
3.85
g
Salt
