This easy Tex-Mex Couscous Bowl with Chicken recipe is light and refreshing! It’s made with: couscous, chicken, onions, and bell pepper. 
I’ve partnered with TX1015 Sweet Onions to bring you this sponsored post. 

Dinner time can be hectic whether you are trying to put together a main or side dish. This Couscous Bowl is easy to put together and you can even customize it to what you have in your fridge or pantry. For this recipe, you still need a rotisserie chicken, a sweet onion, couscous, bell pepper, avocado, black beans, and then a few additional toppings. 

What is a TX1015 Sweet Onion? 

• It’s sweet… with no tears. Huge plus!
• It’s the first spring sweet onion of the season.
• Grown only in Texas.
• Harvested & Packed Fresh – never stored.

Texas is proud of its heritage and sweet onions have a history to be celebrated.  In fact, all sweet onions you know today come from the original “Bermuda” onion seed brought to Texas and grown in 1898.  They’ve been perfecting them ever since.  South Texas Farmers have grown sweet onions since 1898, but it was 10 years of research by the legendary vegetable researcher, Dr. Leonard Pike, who created the sweet Texas 1015’s.

Tips For The Recipe:

• Use Rotisserie Chicken – This simplifies everything. There is no need to heat the grill; buy a rotisserie chicken and use it right away or store it in the fridge until you are ready to use it.

Popular Substitutions:

• Quinoa or Cauliflower Rice: Swap the couscous with one of these for the base of the bowl.
• Corn: Add some grilled corn to the dish. 
• Serrano: Add a little heat to this dish by adding 1-2 tablespoons of chopped pepper. 

Share Your Creations with Me!

Did you make this Easy Tex-Mex Couscous Bowl with Chicken? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

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Easy Tex-Mex Couscous Bowl with Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 5.7 ounce box of couscous
• 2 teaspoons of extra virgin olive oil, divided
• 1/2 TX1015 Sweet Onion, sliced
• 1 cup cooked rotisserie shredded chicken
• 8 cherry tomatoes, halved
• 1/3 cup black beans, drained and rinsed
• 1/2 avocado, sliced
• 1/2 red bell pepper, sliced
• Optional Toppings: jalapeno, cilantro and limes

Instructions

1. Cook couscous according to package instructions and set aside.
2. Add 1 teaspoon of extra virgin olive oil to a saute pan over low/medium heat. Cook onions for 8 minutes stirring occasionally. Remove from pan.
3. (Skip if using warm rotisserie chicken) Bring heat to medium, add the rest of the olive oil to the pan and add chicken. Cook for 5 minutes.
4. Pour couscous into a large bowl. Top with the onions, chicken, tomatoes, black beans, avocado and bell pepper.
5. Add freshly squeezed lime juice, jalapenos, and cilantro.
6. Top with a cilantro dressing.

Did you make this recipe?

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