Cherry Chicken Couscous
- 1 cup couscous
- ½ cup diced dried cherries
- 1 Tbsp diced dried onion
- 1 tsp dried parsley
- 1 tsp true lime powder
- ½ tsp diced dried garlic
- 7 ounce pouch chicken breast
- 1½ tsp lower sodium chicken bouillon
- 1 Tbsp olive oil (or 1 packet)
Pack the dry ingredients in a quart freezer bag or a sandwich bag. Mark bag “Add 1½ cups water”. Tuck the oil and chicken in with it.
One Pot method:
Bring 1 1/2 cups water, oil and chicken with broth to a boil in your pot. Add in the dry ingredients, stir well, cover tightly and turn off the heat. Let sit for 10 minutes, fluff up.
Insulated mug method:
Add 1 1/2 cups boiling water, oil and chicken with broth to the dry ingredients in a large mug. Stir well, cover tightly and let sit for 10 minutes. In cooler temperatures use a pot cozy to insulate. Fluff up.
Freezer bag method:
Add 1 1/2 cups near boiling water, oil and chicken with broth to the bag. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.
For all methods, fluff and add salt and black pepper to taste.