Another One Pan Wonder!! God, I love these recipes. Who the hell wants to have 35 pots and pans and bowls to clean up? Certainly not us New Yorkers who don’t have dishwashers. This recipe has 5 ingredients (plus some optional ones) and takes 15 minutes to pull together. It’s a great weeknight meal that you can easily double if you want some for the next day.
Unsalted butter or olive oil (freebie ingredient)
3 large carrots, minced or diced small
1 lb of portobello mushrooms, chopped in large pieces (or however you prefer this chopped)
4 cloves of garlic, minced
1 cup of Israeli cous cous
1 rotisserie chicken, white meat removed and diced small
2 cups of low sodium chicken stock or water (freebie ingredient)
Salt and pepper, to taste
- Fresh parsley
- Parmesan cheese
- Onion powder
Serving Size- 3-4
- Start by taking out a large saute pan with high sides. Add in 1 tablespoon of butter or olive oil and bring the pan to a medium heat. Add the carrots and season with salt and pepper. Cook until tender, about 4-6 minutes. Add 1 teaspoon of butter or olive oil to the pan and then add in the mushrooms and cook 2-3 minutes, or until softened. Season with more salt and pepper. Then, add the garlic and cook for another minute, or until fragrant. Add 1 teaspoon butter or oil here and then add the cous cous. Toast the cous cous for 1-2 minutes and then add in the liquids (2 cups of chicken stock or water). Season with 1 teaspoon of onion powder (optional), plus a pinch more salt and pepper and combine. Bring the mixture up to a boil, then down to a simmer, cover and cook for 8-10 minutes or until the cous cous has absorbed all the delicious stock or water.
- While the cous cous is cooking, dice up your chicken and chop your parsley (if you are adding fresh herbs).
- After 8-10 minutes or so, stir the cous cous around until you have a glossy, delicious consistency and then add in the chicken and fresh parsley. Mix together, then add in the Parmesan and enjoy!