This savory breakfast backpacking recipe can also fill in as dinner. It’s rich in fiber and is vegan-friendly.
Dried Fruit Couscous
Ingredients:
- 1 1⁄3 cup couscous
- 1⁄3 cup diced pitted dates (Medjool)
- 1⁄3 cup diced prunes or figs
- 2 tsp low-sodium vegetable bouillon
- 1 Tbsp olive oil/coconut oil or 1 packet
Directions:
At home, pack the dry ingredients in a quart freezer or sandwich bag, and add the oil packet to the bag.
FBC method:
Add 2 cups near boiling water and oil. Stir well, tightly seal, and put in a cozy for 15 minutes. Fluff up.
Mug method:
Add 2 cups boiling water and oil to the dry ingredients. Stir well, cover tightly, and let sit for 10 minutes. Fluff up.
Serves 2.
Note:
A pinch of coconut or brown sugar added for a bit of sweetness.