Garden Veggie Couscous

Garden Veggie Couscous
  • 1/3 cup couscous
  • ¼ cup freeze-dried green peas
  • ¼ cup freeze-dried sweet corn
  • 1 Tbsp diced dried carrots
  • 2 Tbsp shelf stable parmesan cheese
  • 1 Tbsp dry milk
  • 1¼ tsp low sodium vegetable bouillon
  • ¼ tsp granulated garlic
  • ¼ tsp dry parsley
  • ¼ tsp ground black pepper
  • ¼ tsp dried onion
  • ¼ tsp turmeric powder
  • ¼ tsp fine sea salt
  • 1 Tbsp olive oil (or 1 packet)

At home pack the dry ingredients in a quart freezer bag or a sandwich bag depending on method used.


Add the oil and 1¼ cups near boiling water to the bag. Stir well, seal tightly and put in a cozy for 15 minutes. Stir before eating.

Insulated mug:

Add the dry ingredients to a large mug along with the oil and 1¼ cups boiling water. Stir well, cover tightly and let sit for 15 minutes. Stir before eating.

One pot:

Bring 1¼ cups water and oil to a boil in your pot. Take off the stove, add in the couscous bag, stirring well. Cover tightly and let sit for 15 minutes. In cooler weather use a pot cozy to retain heat.

Serves 1.
This recipe was developed as a DIY version of Backpacker’s Pantry Organic Garden Vegetable Couscous for a cooking presentation.