Couscous is instant pasta, perfect for FBC (Freezer Bag Cooking).
No long simmering needed, just add boiling water and wait a few minutes.
This recipe is savory with the sour/sweet punch of dried cranberries. While it doesn’t have meat added to it, a can or pouch of chicken adds in a lot of protein, and a more savory flavor.
Cranberry Couscous Pilaf
Ingredients:
- 1 cup couscous
- 1/3 cup dried cranberries
- 2 Tbsp diced dried onion
- 2 tsp low sodium chicken or vegetable bouillon powder (2 packets)
- ¼ tsp ground black pepper
Also Take:
- 1 Tbsp or 1 packet olive oil
Instructions:
At home pack the dry ingredients in a quart freezer or sandwich bag. Pack the oil with the bag.
FBC method:
Add 1½ cups near boiling water and oil. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.
Mug method:
Add 1½ cups boiling water and oil to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes. Fluff up.
Add salt to taste, if desired.
Serves 2.
Notes:
Protein option – 1 5-ounce can or 7-ounce pouch of chicken added with the water step.
