Caliente means "hot to the touch" in Spanish. The fiery Tex-Mex influence is the ultimate complement to succulent beef pot roast. Avocado and sour cream offer a creamy, cooling counterpart to the picante sauce.
Transfer liquid from roast package to a large skillet; add mushrooms and picante sauce. Cut roast into 1- to 1-1/2-inch pieces; add to skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Meanwhile, in a medium saucepan bring broth to boiling; stir in couscous. Cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff with a fork; stir in cilantro.
Spoon meat mixture over hot cooked couscous mixture. If desired, serve with sour cream, tomato, and/or avocado.