Mexican Chicken Couscous
- 1/3 cup couscous
- 2 Tbsp freeze-dried vegetable blend
- 1 tsp dried adobe powder
- 1 tsp dried chipotle powder
- 1 tsp dried garlic
- 1 tsp onion powder (not onion salt)
- 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.
Add ½ cup near boiling water and chicken with broth. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.
Add cup boiling water and chicken with broth to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes. Fluff up.