with Soured Cream and Rocket
Load up on flavour with our Tex-Mex Style Smoky Double Chicken Couscous Bowl for a delicious dinner. The main flavour here comes from smoky base paste, made with smoked paprika and smoked salt, to bring rich smokiness to your dish.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Couscous
120 grams
Chicken Stock Paste
20 grams
Diced British Chicken Breast
480 grams
Mexican Style Spice Mix
1 sachet(s)
Smoky Base Paste
26 grams
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. 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, 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.
3201
kJ
Energy (kJ)
765
kcal
Energy (kcal)
22.9
g
Fat
11.3
g
of which saturates
62.8
g
Carbohydrate
15.6
g
of which sugars
7
g
Dietary Fibre
71.2
g
Protein
4.11
g
Salt
