A quick trail lunch that will serve 1 to 2 depending on your appetite (1 for logger sized people……). The recipe works well prepared many ways: freezer bag cooking (FBC method), insulated mug (Mug method) and one pot method. Directions for all three are included.
Red Pepper Curry chicken & Olive Couscous
Depending on method, pack in a quart freezer bag or sandwich bag:
2/3 cup couscous
1/4 cup freeze-dried olives
1 tsp diced dried onion
1 7-ounce pouch chicken
1 Tbsp extra virgin olive oil (1 packet)
Add the chicken, oil and 1 1/4 cups near boiling water. Stir well, seal tightly and put in a cozy for 10 minutes.
Add the chicken, oil and 1 1/4 cups boiling water to the ingredients. Stir well, cover tightly and let sit for 10 minutes.
One pot method:
Bring 1 1/4 cups water to a boil in your pot. Turn off your stove and add in the dry ingredinets, chicken and oil. Stir, cover tightly and let sit for 10 minutes. If in cool weather, put your pot in a pot cozy.
Fluff up after sit time. Sprinkle with freeze-dried chives if desired.
Serves 1 to 2.