Mexican-Inspired Cheesy Chicken Couscous Bake

A fun, spicy and tasty way to use up leftover chicken (or use roasted vegetables if you’re a veggie). So easy to make and the result is a bowl of delicious comfort food full of flavour.


Preheat the oven to 200C/180Cfan/Gas 6

Prepare the couscous according to the packet instructions. Fluff with a fork and put into a larger bowl.

Add the chicken, spring onions, black beans, tomatoes, paprika, oregano, jalapenos and coriander to the couscous. Stir through half of the cheese and season. Tip into a baking dish and scatter over the remaining cheese. Top with a few jalapenos if you like.

Cover with foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbling and golden. Serve scattered with coriander and with a dollop of sour cream.



  • 1 x packet of Ainsley Sundried Tomato & Garlic or Tomato & Chilli Couscous
  • 100-150g leftover roast chicken, shredded
  • 2 spring onions, trimmed and sliced
  • ½ tin of black beans or kidney beans, rinsed & drained
  • 1 x 227g tin of chopped tomatoes
  • ¼ tsp sweet smoked paprika
  • ½ tsp dried oregano
  • 1 tbsp sliced jalapenos from a jar, chopped, plus extra to garnish
  • 1 tbsp chopped coriander or parsley, plus extra to serve
  • 125g Cheddar cheese (or a mix of cheddar and Mexicana), grated
  • sour cream, to serve