This recipe has been a long favorite of ours, which I developed as a DIY version of a commercial meal a few years back, for a cooking presentation. Included is three trail cooking methods, so everyone can be happy. And the bonus? This recipe is vegetarian friendly.
Garden Vegetable Couscous
Pack in a quart freezer or sandwich bag:
- 1 cup freeze-dried vegetable blend
- 2/3 cup couscous
- ¼ cup shelf-stable Parmesan cheese
- 2 Tbsp dry milk
- 1 Tbsp lower-sodium bouillon powder
- ½ tsp granulated garlic
- ½ tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp onion powder (not onion salt)
- ½ tsp turmeric powder
- ¼ tsp fine sea salt
- 1 packet or 1 Tbsp olive oil
Freezer Bag method:
Bring 2½ cups water to a near boil. Place bag in a cozy, add in water and oil, storing well. Seal tightly and let sit for 10 minutes.
Insulated Mug method:
Bring 2½ cups water to boil, add in dry ingredients to a large mug, stir in water and oil. Cover tightly, let suit for 10 minutes.
One Pot method:
Bring 2½ cups water and oil to boil, add in dry ingredients, stirring. Take off heat, cover tightly and let sit for 10 minutes.
Find Just Veggie blend at grocery & natural food stores and REI or substitute with Mt. House freeze-dried vegetables, found in REI. Oil packets, order online via Minimus. Shelf stable Parmesan cheese? Use the green can type (good ol’ Kraft), in the pasta aisle.
This recipe was featured in the May/June 2013 issue of Wa Trails Magazine, in the Trail Eats column.