I love making pantry staples, where it is a meal, ready to go. Couscous is a staple that many are not familiar with, but is incredibly easy to prepare. It can even be soaked in cold water, if you have no power, or way to heat water. Couscous is precooked pasta, smaller than rice. However, like pasta, couscous is very bland on its own, so liberal seasoning and bright flavors are needed!
Cherry Chicken Couscous
- 2 cups couscous
- 1 cup dried cherries
- 2 Tbsp dried onion
- 2 tsp dried parsley
- 1 tsp granulated garlic
- 1 Tbsp broth powder (or 3 sticks of broth concentrate)
- 10 to 14-ounce can chicken breast
- 2 Tbsp olive oil (2 packets)
Layer dry ingredients in a quart mason jar, using a canning funnel. Make a note “Add 3 cups boiling water + oil + chicken” and tuck in. Store with the can of chicken and oil (for being extra-ready, add all to a gallon freezer bag and seal, so you can grab and use).
Bring 3 cups water, oil, and chicken (with any broth) to a boil in a large saucepan. Add in dry ingredients, stirring. Cover, and remove from heat. Let sit for 10 minutes. Fluff up with a fork.
If desired, serve with a little Parmesan cheese on top.
For long-term storage, consider using a FoodVac mason jar sealer. Add dry ingredients as noted, use sealer to pull out air. This allows longer term storage in a pantry.