Italian Couscous

Italian Couscous
  • 1/3 cup couscous
  • ¼ cup shelf stable parmesan cheese
  • 1 Tbsp diced dried onion
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp ground black pepper
  • 1 pinch salt
  • ¼ cup freeze dried vegetable blend
  • 1 can 3 to 5-ounces chicken, with pop top

At home pack the dry ingredients in a quart freezer or sandwich bag. Place the chicken with the bag.

FBC method:

Add 1 cup near boiling water and chicken with broth. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.

Mug method:

Add the chicken with broth and 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes. Fluff up.

Serves 1.
See a newer version of this recipe, for the one pot method.