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.
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 freeze-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
- 1 Tbsp or 1 packet olive oil
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:
Bring 1 cup water and oil to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off stove and let sit for 10 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
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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