Couscous and Chicken

Serves: 5
Total Calories: 82


1 cup couscous
1 small package (1/2 cup) dried mushrooms, any type you like
1/2 cup chopped dried tomato (optional)
1/2 cup raisins (optional)
1/4 cup pine nuts, toasted or sliced almonds
2 teaspoons chicken bouillon granules
2 tablespoons minced dried onions
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon ground turmeric
1/8 teaspoon black pepper
1 (5-ounce) can chicken meat


1. Make a packet of the spices, mushrooms, tomatoes and raisins.

2. Put couscous and pine nuts in separate baggies.

1. Bring 2 to 2 1/2 cups water to a boil.

2. Add mushroom/spice packet and let sit off the heat a few minutes to rehydrate mushrooms and tomatoes. Adjust salt as needed.

3. Bring back to a boil and add canned chicken and couscous, stir briefly to combine.

4. Remove from heat and cover until all water is absorbed. If too dry add a little more hot water and let sit a couple of minutes.

5. Sprinkle with toasted pine nuts before serving.

Fun Fact: Protect toilet paper from rain and dirt by storing in a plastic tub (like a Folgers Coffee container).

Nutritional Facts:

Serves: 5
Total Calories: 82
Calories from Fat: 4

This Couscous and Chicken recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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