You know those picky toddlers that become fixated on one particular food (of a few limited). Well mine is completely obsessed with couscous…and chicken nuggets….but we’ll stick to couscous since that’s what this post is about. He absolutely loves the Near East chicken couscous and I thought this has got to be easy enough to replicate. It surprisingly took a while to get it just right, because I was absolutely overthinking it. I would think about the spices I needed to involve when in reality, it was just super simple ingredients with fresh veggies. Bonus! He was really hesitant to try it at first because it wasn’t “his” it was “mine” but he caved and I got the toddler thumbs up seal of approval. Victory! It’s super quick to prepare and we all know how important that is when a little one is demanding dinner.
- Heat oil in a large pan on your stove top. Add in the carrots and celery and saute until softened, about 8-10 minutes. Add in garlic and cook just until fragrant, about 30 seconds.
- Add in the chicken broth, scraping up any brown bits from the pan. Let come to a simmer, then turn off the heat and add in the couscous. Place a lid over the pan and let sit for 5 minutes. Fluff the couscous with a fork and serve warm.
This is an original recipe.