Description
Veggies, bacon, chicken, wine, couscous and only one dirty dish? Yes please!
Ingredients
- 5 strips Bacon
- 2 Tablespoons Reserved Bacon Grease
- 1 whole Large Onion, Diced
- ½ cups Diced Carrots
- 2 stalks Celery, Diced
- 1 pinch Salt To Taste
- 3 cloves Garlic, Minced Or Pressed
- 1 Tablespoon White Wine (up To Double This If Desired)
- 1-½ cup Couscous (NOT Israeli Pearl Couscous)
- 2 cups Chicken Broth
- 3 cups Cooked Chicken, Chopped (I Used Leftover Rotisserie)
- 2 Tablespoons Unsalted Butter, Cubed And Softened
- ½ teaspoons Italian Seasoning (or More To Taste)
- 1 pinch Salt To Taste
Preparation
For the bacon:
In a large metal skillet, place bacon in a single layer. Cook over medium heat until crispy, flipping halfway through. Remove bacon from the pan and drain on a paper towel. Chop and set aside. Drain the bacon grease from the pan, reserving two tablespoons.
For the couscous:
Heat the same pan over medium heat (you may have bits of bacon stuck on the bottom, that’s OK) and add the reserved bacon grease. Add diced onion, carrots, and celery. Season with just a touch of salt. Cook for about 7-10 minutes, until softened, stirring occasionally. Add the garlic and cook an additional 30 seconds.
Pour in the white wine and scrape up anything leftover on the bottom of the pan. Stir in the couscous and chicken broth. Cover, reduce heat to low, and simmer for 4-5 minutes, or until the liquid is absorbed and the couscous is cooked.
Stir in chopped bacon, chicken, unsalted butter, Italian seasoning, and salt, to taste until well combined. Serve and enjoy!
