Chicken marbella is just solid, man, it’s a solid recipe. It’s not like a freeze dried, store-bought meal, like Mountain House, where you eat it and you still have this hole you want to fill. It’s just satisfying.
- ½ cup couscous like Far East Brand, any flavor
- ½ packet of seasoning from the couscous
- ½ cup dried prunes raisins, craisins, or dates chopped if using prunes or dates
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- ¼ teaspoon garlic powder
- 1 cube/packet broth cube/packet for 1 cup broth
- 1 7 ounce packet white meat chicken I love Sweet Sue brand no drain pack
- 1 2.5 ounce packet pitted green olives
- 1 tablespoon pine nuts or any other nut you have around
- 1-2 packets vinegar found at hot bars in supermarkets
- 1 packet or 1T olive oil found at hot bars in supermarkets
- salt to taste
- Put the couscous, 1/2 seasoning packet, prunes (or raisins or dates or craisins), oregano, sugar, salt (if using) and garlic powder in a ziplock bag.
- If you can fit it, you can just throw all the other stuff in there with it – chicken, vinegar, oil packets and olives. If you can’t, just put those together in another baggie.
ON THE TRAIL
- Bring 1/2 cup water to a boil. Add the broth packet or cube, olive oil, couscous mixture and chicken to the pot.
- Stir well, then remove from the heat. Cover and let it sit for about 5 minutes or until the couscous absorbs all the liquid.
- Once the liquid is gone, fluff the couscous and add the vinegar, pine nuts and olives. Stir again. EAT!