Ingredients
Scale
- 1 cup each of diced celery, onions, and carrots
- 1 box of couscous (any flavor)
- 2 chicken breasts
- 2 32-ounce cartons of chicken stock
- 1 teaspoon of turmeric
- Salt and pepper to taste
- Olive oil
Instructions
- Pour a few tablespoons of olive oil in the bottom of a large saucepan (enough to coat the bottom). Saute the chicken until cooked to 165 degrees. Remove.
- Add another tablespoon of oil to the saucepan. Saute the celery, onions, and carrots until soft and translucent (around 15 minutes).
- Add the chicken and the broth. Season with the turmeric, salt, and pepper (if you use flavored couscous, stir in the flavor packet now, too). Simmer for 10 minutes and bring to boil.
- Stir in the couscous. Immediately remove from the heat. Stir after five minutes and serve.
- Prep Time: 10
- Cook Time: 50