Freezer Bag Cooking done simple in this recipe. Mini pasta, veggies and meat. It’s a filling meal, that while is considered a single serving, if you have a smaller appetite it will serve 2 easily. Couscous is an instant pasta, just needing water added and a few minutes to rehydrate, and it’s far more filling than instant rice is. It also is packed with protein.
Ready to store until trip time if you seal the meal.
Broccoli and Chicken Couscous
In a quart freezer bag or a Food Vac bag:
- ¾ cup couscous
- 2 Tbsp freeze-dried chicken
- 2 Tbsp freeze-dried broccoli
- 1 tsp dried onion
- 1 Tbsp dry milk
- 2 tsp low sodium chicken broth powder or 2 broth concentrate packets
- 1 Tbsp shelf stable parmesan cheese or 2 to 4 packets
- 1 Tbsp or 1 packet oil
Place the bag in a FBC Cozy or similar.
Add 1¼ cups boiled water and oil to the bag, stirring well. Seal tightly.
Let sit for 15 minutes.
One Pot Method:
Bring 1¼ cups water and oil to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off stove and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Top with a bit more Parmesan cheese after fluffing up.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
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