When I first created this recipe, it was in the early years of FBC. At the time, I could find a dry salad dressing mix from Simply Organic. As far as I can tell, it is no longer made. I came up with a solution to keep the recipe going, and it’s a tasty carb + protein meal for 2. So technically we should drop the red pepper part, but oh well.
Red Pepper Curry Chicken & Olive Couscous
- 2/3 cup couscous
- ¼ cup freeze-dried or dried olives
- 3 tsp red pepper curry or Italian dry dressing mix + 2 tsp mild curry powder
- 1 tsp diced dried onion or granulated onion
- 7-ounce pouch or 5-ounce can (with pop-top) chicken breast
- 1 Tbsp olive oil (or 1 packet)
At home, pack the dry ingredients in a quart freezer or sandwich bag. Place the chicken and oil with the bag.
FBC method:
Add the chicken, oil, and 1¼ cups near boiling water. Stir well, seal tightly, and put in a cozy for 10 minutes.
Mug method:
Add the chicken, oil, and 1¼ cups boiling water to the ingredients. Stir well, cover tightly, and let sit for 10 minutes.
One pot method:
Bring 1¼ cups water to a boil in your pot. Turn off your stove and add the dry ingredients, chicken, and oil. Stir, cover tightly, and let sit for 10 minutes. If it’s cool weather or at high altitude, put your pot in a pot cozy.
Fluff up after rehydrating.
