Sun-Dried Tomato Couscous
Sun-dried tomatoes, herbs, and pine nuts turn simple couscous into a flavorful trail meal. It comes together in minutes and works equally well with hot water or a cold soak.
EQUIPMENT
- kitchen scissors, optional
- leakproof bottle, for olive oil
- camping stove, optional
INGREDIENTS
- 3 piece (15 g) sun-dried tomatoes, dried, diced
- ½ cup (86 g) couscous
- 2 Tbsp (20 g) pine nuts
- ½ tsp (0.2 g) parsley, dried
- ½ tsp (0.5 g) oregano, dried
- ½ tsp (0.3 g) basil, dried
- ½ tsp (1 g) turmeric, ground
- ½ tsp (1.5 g) garlic powder
- ¼ tsp (0.6 g) black pepper
- ⅛ tsp (0.8 g) table salt
- 1 Tbsp (14 g) olive oil
- 6 oz (180 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Dice the sun-dried tomatoes. Kitchen scissors work well for cutting the tough tomatoes.
- Put the sun-dried tomatoes and remaining dry ingredients in a bag or container for use in the backcountry.
- Pack 1 Tbsp (14 g) of olive oil in a leakproof container to be added when the meal is consumed. Double-bag the oil in case of a leak.
FIELD
- Add 6 oz (180 mL) of hot or cold water to the bag or container.
- Stir to mix well and let stand until the couscous and sun-dried tomatoes are fully rehydrated.
- Add 1 Tbsp (14 g) of olive oil.
- Stir to mix well and enjoy!