Many years ago I developed this backpacking recipe for garden vegetable couscous as a solution to a popular commercial meal that was just sadness in a pouch (everything about the meal was washed out in color, and mostly it tasted of salt). The recipe turned out so well that it became a staple at outdoor cooking presentations we put on. The recipe is vegetarian friendly, and vegan if you leave out, or substitute a vegan “parmesan cheese”.
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 (green can type)
- 2 Tbsp dry milk or coconut milk powder
- 1 Tbsp lower-sodium bouillon/broth 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 avocado or 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.