Shared by Tom of Jamestown, NY
Near East brand flavored Couscous with added chicken, mushrooms and Baby Bell cheese.
Open the Near East couscous (any flavor) and divide both the pasta and flavor pack in half. Put in ziplocks.
Put dehydrated chicken, veggies, and beans in separate container. I usually carry a bag of each to cover several meals.
On the Trail:
Start by soaking any dried food except the couscous in warm water.
Put olive oil in your pot and saute mushrooms. (I usually use fresh and it is a great start to a meal)
Add soaking veggies/chicken, flavor pack, and 1/2 cup water.
Bring to a boil and add couscous. Stir and add water as necessary until it looks ready.
Put in a cozy for 5 minutes.
Peel and quarter the cheese. Add to the couscous and stir to melt. Enjoy.
I like it with Far East brand Chicken & Herb Couscous.
Don't add the cheese too early or the pot will be hard to clean. The cheese is usually good for a couple of days without refrigeration.
Shared by Calla's Dad of St. Paul, MN
Easy couscous recipe using textured vegetable protein instead of ground beef or turkey.
Pack seasoning mix in a 2 x 3 plastic bag, mix tomatoes and couscous and enclose in a 4 x 6 plastic bag, separately bag up TVP.
On the Trail:
Place seasoning mix, couscous, tomatoes and 1¼ Cups water in a pot with water and soak five minutes.
Couscous absorbs more water than other pastas. Be prepared to add a little extra water.
In a separate pot, mix TVP and 1/2 cup water.
Light stove, bring TVP and water to boil, and continue cooking for two minutes.
Remove from stove, and let TVP rehydrate for 8 minutes.
Put couscous pot on stove, bring to a boil, then place pot in insulating cozy for five minutes.
Finally, combine rehydrated TVP and couscous, and enjoy!
Comments: Less hassle than trying to dehydrate ground beef or turkey!
Chef Glenn's Comments:
My preference is to use dehydrated ground beef since I don't digest TVP well.
As Calla's Dad mentions, couscous is a thirsty pasta. There is a chance that you could scorch the portion touching the bottom of the pot if all the water gets absorbed while the stove is on. You have to watch it carefully.
In Tom's recipe at the top, he soaks and brings all the dried ingredients to a boil first and then adds the couscous. This is the method I use now when cooking meals with couscous.
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Chef Glenn's recipe for Couscous with Beef & Tomato.
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