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One Pot Chicken Bacon Couscous

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Casserole, Dinner
Cuisine: American
Servings: 6
Calories: 429kcal

Ingredients

  • 6 strips bacon
  • 1 large white onion, diced
  • 1 1/2 cups chopped carrots
  • 2-3 stalks celery, diced
  • 2 tbsp minced garlic
  • 2 tbsp white cooking wine
  • 1 1/2 cups couscous (not Israeli/pearl)
  • 2 cups chicken broth
  • 3-4 cups chopped rotisserie chicken
  • 2 tbsp butter, softened
  • 1/2 tsp Italian seasoning
  • salt & pepper, to taste

Instructions

  • Add the bacon to a large dutch oven, set over medium heat, in a single layer. Cook until crispy, making sure to flip the strips half way through. Remove the bacon to a paper towel lined plate to drain. Drain the bacon grease from the pot, leaving two tablespoons in it.
  • Return the dutch oven to the stove top, again over medium heat. Stir in the diced veggies with a pinch of salt to help them 'sweat' as they tenderize. Stir them occasionally, and cook until softened.
  • Stir in the garlic, cooking for an extra 30 seconds. Stir in the wine, deglazing the pan and scraping up any browned bits as you go.
  • Add the chicken broth and cous cous, stirring to combine. Bring the pot to a boil, then reduce the heat to a simmer, cover, and cook for 4-5 minutes- until the couscous has cooked and soaked up the liquid.
  • Roughly chop the bacon, and add it to the pot along with the chicken, butter, & Italian seasoning. Stir everything to evenly combine and fluff the cous cous. Salt & pepper the dish, to taste, and serve immediately.

Notes

recipe adapted from Show Me The Yummy

Nutrition

Calories: 429kcal | Carbohydrates: 41g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 701mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5545IU | Vitamin C: 10.5mg | Calcium: 52mg | Iron: 1.3mg