Trail Cooking

Revisiting Italian Couscous

The recipe for Italian Couscous dates back to the mid 2000’s, it was one of the first 100 or so FBC (Freezer Bag Cooking) recipes I created. I did a re-do of it this week, making it a two serving recipe, but preparing it in a pot, instead of FBC. This way you can use easily sourced dried vegetable mix, instead of mixed freeze-dried vegetables, which are considerably more expensive, and often must be bought online. Many grocery stores carry the dried vegetable mix in the bulk dried herb section (sometimes marked as soup base). The other part is that dried vegetables need more time to soak than freeze-dried, so by bringing it all to a boil in a pot, the vegetables have time to rehydrate. Serving size is very ample, and sticks around. Makes a great dinner after a long day.
Italian Couscous

At home pack the dried vegetables and herbs in a snack size zip top bag. Pack the couscous and parmesan cheese in snack size zip top bags. Place the oil packet, broth sticks, and chicken with the bags.

One Pot Method:

Add 2 cups water, dried vegetables, herbs, oil, broth concentrate and chicken with broth into a pot (1.3 to 2 Liter size). Stir well, and bring to a boil. Stir in couscous, put on lid, take off stove, and let rest for 10 minutes. If in cooler temperatures, or at altitude, consider using a pot cozy to insulate.

Fluff up gently with a spoon and fold in the cheese.

Serves 2.

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