Have you ever planned a meal in your head certain that you had everything on hand, then gotten halfway into making it only to realize you’re missing a key ingredient? Yea…that’s what happened with this recipe. I had plans to make a one dish meal of chicken and rice…except believe it or not I was out of rice. This came as such a surprise because I usually buy rice from a Middle Eastern grocery– in a 10 lb bag size. So when I run out I am caught off guard! Can you believe I didn’t have anything else, not orzo, not even a box of wild rice. I frantically tore apart my lazy susan and found about 1/4 cup of couscous and a bag of whole wheat couscous. My kids are in a stage where they refuse to eat any grain or bread that is brown. I don’t know how this happened but it did and now I’ve had to get sneaky. They wouldn’t have eaten this if I would have used whole wheat couscous so I had to mix the two and hope they didn’t notice.
I’m not going to try and pass this dish of as haute-cuisine because it’s not. It’s a simple, easy, throw together in a hurry type of dish.
1c dry couscous (whatever you have!)
1 lb of boneless skinless chicken (i used strips)
1 can of cream of chicken soup + 1 can of water
salt, pepper, paprika for flavor
Preheat oven to 375F. Pour couscous into a 9×13″ pan and add soup and water mixture. Stir until well combined. Don’t freak out if the couscous starts to plump up and absorb the water. Wash off chicken and season with salt, pepper and paprika. Place on top of couscous and nestle in a little bit. Pop into preheated oven and bake 30-45 minutes until chicken is cooked through. I served this with some haricot vert beans sauted in butter and garlic. Very fast and easy and everyone was happy!