Last night, I got home late but thanks to this recipe, we were sitting down to dinner 40 minutes later---and that was including time out to help my 17-year-old prepare for his debate! I served this with a bagged Dole Southwest salad & steamed green beans. The leftover couscous, even though cooked in chicken broth, was good reheated this morning with a little butter & brown sugar. This is my adaptation of a BHG cookbook called "365 Last-Minute Meals" that I would recommend to anyone who has very little time to cook & doesn't object to a semi-homemade approach.
Caliente Pot Roast
1 14-oz. package cooked pot roast au jus from the refrigerator section
1 1/2 c. sliced fresh mushrooms
8 oz. picante sauce
14 oz. chicken stock
1 c. quick couscous
Put pot roast jus in large skillet with mushrooms & picante sauce. Let heat while cutting roast into 1" dice. Add meat to skillet. Bring to a boil, reduce heat, cover & simmer 10 minutes. Meanwhile, bring chicken broth to a boil. Stir in couscous, remove from heat, cover, and let stand 5 minutes. Fluff with a fork. Serve pot roast over couscous, garnished with sour cream, tomato, & avocado. Serves 2-4.