One-Pot Chicken Bacon Couscous

For the bacon:
In a large metal skillet, place bacon in a single layer. Cook over medium heat until crispy, flipping halfway through. Remove bacon from the pan and drain on a paper towel. Chop and set aside. Drain the bacon grease from the pan, reserving two tablespoons.

For the couscous:
Heat the same pan over medium heat (you may have bits of bacon stuck on the bottom, that’s OK) and add the reserved bacon grease. Add diced onion, carrots, and celery. Season with just a touch of salt. Cook for about 7-10 minutes, until softened, stirring occasionally. Add the garlic and cook an additional 30 seconds.

Pour in the white wine and scrape up anything leftover on the bottom of the pan. Stir in the couscous and chicken broth. Cover, reduce heat to low, and simmer for 4-5 minutes, or until the liquid is absorbed and the couscous is cooked.

Stir in chopped bacon, chicken, unsalted butter, Italian seasoning, and salt, to taste until well combined. Serve and enjoy!