New! . . . . Camp Cuisine . . . . New! forum: Hiking & Backpacking
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Easiest one I have if you are backpacking/hiking is couscous and dehydrated vegetables/fruits/seasoning:
1) soak dehydrated vegetables in water 20-30 minutes or more.
2) Boil water (usually c. 1 cup plus of water per 3/4-1 cup couscous to be added later)
While simmering/boiling, add seasonings like chopped garlic or onion or green onion tops, chile pepper or chile pepper seeds, or slivered ginger root, and well soaked formerly dehydrated vegetables. (zucchini and summer squash are fine, as is dehydrated vegetable stew mix, cheapest from #10 can as from Walton Feeds), and any desired chopped fruit such as apple or date or dried apricot or raisins or slivered almonds or broken walnuts being added last five minutes. The store bought dehydrated reconstituted vegetables usually are best simmered c.10-20 minutes. Dehydrated corn and peas, if not freeze dried, take much longer depending on elevation.
3) Pour boiling/simmering water (and seasoning/veggie/fruit/nut combo added to it) over couscous.
4) Add maybe 1/3 teaspoon olive oil or other oil and any desired tamari or soy sauce or other seasoning or grated cheese (even Parmesan from the green cylinder box is fine) on top of couscous, cover, let sit 1-5 minutes.
If you don't use dehydrated vegetables, this is a quick 5-10 minute recipe, depending on elevation. And you can always add fresh olives or jerky or other meat or egg or cooked beans/pulses/chickpeas or tomato sauce to the heating water. Leftover couscous is good cold, too, and in hot weather it is easy to serve it cold with added fresh chopped tomato or cucumber or parsley, and maybe a taste of vinegar and sugar.
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