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
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:

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.