Israeli Couscous with Chicken and Bacon
This Israeli Couscous is full of flavor and a fun meal for little kids. It's the perfect way to use up that food that has been hanging around in your fridge for a while.
Servings: 5 people
Ingredients
- 3 cups water
- 1 tablespoon olive oil
- 3 cloves garlic
- ½ tablespoon chicken buillon
- 2 cups couscous
- ½ teaspoon kosher salt
- 8 slices bacon
- 4 oz sliced mushrooms (115 grams)
- 1 small zucchini (cut into small pieces)
- 1 chicken breast (cooked and cubed)
Instructions
- First, start boiling 3 cups of water.
- Then, in a medium size saucepan, heat the olive oil and saute garlic until slightly golden. Add the boiling water (be careful with spills), buillon and salt. Stir it, and add the couscous. Lower the heat, cover with the lid, and cook it for about 8-10 minutes, stirring occasionally. Couscous should be soft and no water left, just moisture.
- While couscous is cooking, heat up a skillet and fry the bacon until it starts to crisp. Add sliced mushrooms and cook them for about 3 minutes, then add chopped zucchini and cook it 1-2 minutes. Correct the salt. Add the chopped cooked chicken, wait for it to be hot and turn off the heat.
- By now the couscous must be done. Add the couscous to the skillet, mix it all up and enjoy.
Notes
Feel free to add more vegetables or change the add-ons. Shredded carrots, beef or pork meat, sausage, bell pepper... Really, the options are endless.