I love couscous anywhere, but it’s particularly great on a boat as it cooks in just 5 minutes — and all you do is bring it to a boil, then turn off the heat and let it sit until the water is absorbed. It’s fast, uses little propane, doesn’t heat up the boat and doesn’t waste water (that is, all the water you use is absorbed into it, unlike pasta). If you’re not familiar with couscous, read my couscous article in Cooking Tips.
This is one of my favorite “5-Minute Meals” as it seems like a real meal, not something you’ve just thrown together so that there’s something on the table.
2/3 cup instant couscous
1 cup water (use liquid from chicken and make up rest with water)
1 can diced tomatoes, including liquid OR 2 large tomatoes, diced
1 (5-ounce) can chicken, drained and liquid reserved
1/2 teaspoon tarragon (use oregano or Italian spices if you don’t have tarragon)
Salt (or chicken bouillon powder) and pepper to taste
Bring water to boil, add dash of salt and couscous. Cover and turn off heat – couscous will cook itself in 5 minutes. Stir occasionally and check to see if more water is needed.At the same time, place tomatoes in small pan and heat to boiling. Add tarragon, chicken, salt and pepper, stirring very gently so as not to break up the chunks of chicken. Turn off heat, cover and let stand 2 – 3 minutes to heat chicken through.
To serve, place the couscous in bowls and put the chicken mixture over the top.
This recipe is just one of the 800+ recipes in The Boat Galley Cookbook:
by Carolyn Shearlock and Jan Irons