Chicken Couscous Soup

All week long I wanted black beans and couscous.  I got some ideas on Allrecipes.com and finally adapted the dish, from my mind, for dinner.  I was worried that the couscous wouldn't absorb all the juices, but it did!  It wasn't too bad, and topped with Parmesan cheese, Thomas actually requested it again!

1 cup chicken broth
1 tsp butter
1 cup couscous
cooked (rotisserie) chicken pieces
1 can diced tomatoes
1 can corn (drained)
1 can black beans (rinsed)
reserved chicken broth
for flavor:
salt, pepper
onion powder, garlic powder, chili powder
taco seasoning
Parmesan cheese

I started with putting leftover chicken in a skillet.  To that I added the cans of diced tomatoes, corn, and black beans.  In a saucepan pour one cup of chicken broth and heat to boil.  Add the rest of the chicken broth into the skillet mixture.  While that is cooking, add any seasonings. When the boiling water begins, add 1 tsp butter and add 1 cup couscous, cover and set aside for 5 minutes.  When the couscous is set, fluff with a fork and mix into the skillet.  Lower the heat and wait until the couscous absorbs the mixture (this even happens off the stove.)  Spoon into bowls and top with extra Parmesan cheese.

A soup in a skillet?  It thickened quickly after taking the picture!

Inspired by allrecipes.com