Cranberry Couscous Pilaf

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
  • 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:


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