Sun-Dried Tomato Couscous | Ultralight Backpacking Recipe

By Aaron Owens Mayhew, MS, RDN, CD • Updated May 20, 2022

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Have you eaten your fair share of couscous meals while backpacking and can’t stomach the thought of eating another bowlful?

We’ve been there! Backcountry Foodie’s sun-dried tomato couscous ultralight backpacking recipe takes couscous to the next level! You won’t find boxed couscous this flavorful on the grocery store shelf. However, you will find all of the ingredients needed to make this lightweight backpacking recipe.

You might even consider keeping this sun-dried tomato couscous recipe on hand for those nights that you don’t have the time or energy to make dinner at home. Just dump all of the dry ingredients in a bowl, add hot water, and dinner’s done in 5 minutes. It’s that easy and even more delicious!

Are you a stoveless ultralight backpacker or looking for an easy no-cook backpacking lunch option?

Backcountry Foodie’s sun-dried tomato couscous recipe can be cold soaked. Just add cold water, and the meal is ready in 15-20 minutes. If you’re new to cold soaking or no-cook meals and want to try it, check out our Cold Soaking Guide for Stoveless Backpackers.

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    Sun-Dried Tomato Couscous

    Backcountry Foodie Recipe
    You won't find this flavor of boxed couscous on the grocery store shelf. However, you will find all of the ingredients needed to make it. The herbs and spices used are staples in our backpacking pantry.
    Rate This Recipe
    4.87 from 15 votes
    View Comments / Leave A Review

    NUTRITION (per serving)

    cal/oz 128
    cal/gram 4.6
    Calories 642 kcal
    PROTEIN 15 g
    CARBS 79 g
    Fiber 8 g
    Added Sugar 0 g
    Fat 28 g
    Sodium 324 mg
    Home Prep Time 3 mins
    Field Prep Time 3 mins
    WT/SERVING 5.0 oz (140 g)
    MEAL PREPCold Soak, Cook, Dehydrator Not Required
    Diet TYPESDairy-Free, Low-Sodium, Low-Sugar, Vegan, Vegetarian
    Servings1 serving

    INGREDIENTS
     
     

    OPTIONAL

    INSTRUCTIONS

    HOME

    • Put all dry ingredients in a bag or container to be used in the backcountry. See meal prep tip below.
    • Pack 1 Tbsp (14 g) olive oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.

    FIELD

    • Add 6 oz (180 mL) hot/cold water to bag or container.
    • Stir to mix well and let stand until fully rehydrated.
    • Add 1 Tbsp (14 g) olive oil.
    • Stir to mix well and enjoy!

    NOTES

    MEAL PREP TIP

    • We recommend using kitchen scissors to cut the tough sun-dried tomatoes to save time and effort.

     

    NUTRITION

    • Total sugar (per serving): 5 g with no added sugar
    • To reduce the sodium by 291 mg, replace the table salt with a salt substitute as desired.
    • To reduce calories by 120, do not add the 1 Tbsp (14 g) olive oil. Although, the meal is more flavorful with the oil.

    MY NOTES

    Did you make this recipe? We’d love to see it!Share photos from your kitchen or the backcountry below.
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    READY TO SEE MORE ULTRALIGHT BACKPACKING RECIPES LIKE THIS ONE?

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    ABOUT THE AUTHOR:

    Aaron Owens Mayhew, MS, RDN, CD, is a registered dietitian and ultralight long-distance backpacker with over 20 years of nutrition and backpacking experience. She’s also the founder and owner of Backcountry Foodie, an online ultralight recipes and meal planning platform for backpackers. She also enjoys teaching hikers about backpacking nutrition via virtual masterclassesYouTube videos, and podcast episodes. You can follow Aaron’s adventures in the kitchen and the backcountry via Instagram and Facebook.

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