FBC Meals: Herb Vegetable Couscous

A vegetarian friendly FBC (Freezer Bag Cooking) recipe, if you leave the Parmesan cheese out it is vegan. Comes together quickly and is ready to eat in 10 minutes. If the carrots are left out (they are dehydrated, not freeze-dried, so take a lot longer to hydrate) you can prep this meal with cold water and a 20 to 30 minute sit for a cold lunch.

The ingredients.

Packed and ready to go.

Herb Vegetable Couscous

In a quart freezer bag or a Food Vac bag:

• 1/3 cup couscous
• ¼ cup freeze-dried mushrooms, crumbled
• 2 Tbsp dried spinach
• 2 Tbsp dried diced carrots
• 1 Tbsp dried onion
• 2 Tbsp shelf-stable Parmesan cheese
• ¼ tsp ground black pepper
• ¼ tsp fine sea salt, or as desired
• ¼ tsp dried basil
• ¼ tsp dried oregano

Also take:

• 1 Tbsp or 1 packet olive oil

FBC Method:

Place the bag in a FBC Cozy or similar.

Add 1 cup boiled water and oil to the bag, stirring well.

Let sit for 15 minutes.

One Pot Method:

In a smaller pot, bring 1 cup of water and oil to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 10 minutes.

If at high altitude, or in cold temperatures, insulate pot in a pot cozy.

Serves 1.

*Notes:

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.

~Sarah