Ingredients Makes 1
| 1⁄2 cup | water | 125 mL |
| 1⁄2 cup | couscous | 125 mL |
| 1⁄2 | can (5 oz/142 g) water-packed chunk chicken, drained and flaked | 1⁄2 |
| 3 tbsp | basil pesto | 45 mL |
| Salt and ground black pepper | ||
| 1 tbsp | grated Parmesan cheese | 15 mL |
Instructions
Prep
- 16-oz (375 to 500 mL) mug
- In the mug, microwave water on High for 11⁄2 to 21⁄2 minutes or until water is boiling. Stir in couscous. Cover with a plate and let stand for 5 minutes.
- Fluff couscous with a fork. Stir in chicken and pesto. Microwave on High for 1 to 11⁄2 minutes or until heated through. Season to taste with salt and pepper, and sprinkle with Parmesan.
Either regular or whole wheat couscous can be used.
Freeze the remaining chicken in a small sealable freezer bag. Be sure to label the bag with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
You can replace the canned chicken with 1⁄2 cup (125 mL) diced cooked or deli chicken or turkey.
Measure the couscous into a small airtight container; store at room temperature. Measure the chicken and pesto into a small airtight container; cover and refrigerate until ready to use.
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