Cranberry Couscous Pilaf

Cranberry Couscous Pilaf
  • 1 cup couscous
  • 1/3 cup dried cranberries
  • 2 Tbsp diced dried onion
  • 2 tsp low sodium chicken or vegetable bouillon
  • ¼ tsp ground black pepper
  • 1 Tbsp olive oil (or 1 packet)

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 1.
Protein option: 1 5-ounce can or 7-ounce pouch of chicken added with the water step.