Spicy Beef & Tomato Couscous
Ingredients:
- ¾ cup couscous
- ¼ cup diced sun-dried or freeze-dried tomatoes
- ¼ cup cooked and dehydrated/freeze-dried hamburger
- 2 Tbsp diced dried onion
- 1 Tbsp dried chives
- 1 Tbsp dried parsley
- 1½ tsp low sodium beef bouillon
- ½ tsp ground cumin
- ½ tsp dried garlic
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes
- 1 Tbsp olive oil (or 1 packet)
Instructions:
At home, pack the dry ingredients in a quart freezer or sandwich bag.
FBC method:
Add the oil and 1½ cups near boiling water and stir well. Seal tightly and put in a cozy for 10 minutes. Fluff up. Salt to taste, if desired.
Mug method:
Add the oil and 1½ cups boiling water to the dry ingredients. Stir well, cover tightly, and let sit for 10 minutes. Fluff up. Salt to taste, if desired.
Serves 2.
Notes:
The original recipe called for beef jerky that was shredded in a blender at home beforehand. This could be used as well, but due to not being boiled as in the original, the jerky will most likely still be quite chewy when prepped FBC. I also changed the recipe to use low-sodium beef bouillon. You don’t have to follow this and you can use vegetable or beef bouillon. This is a way to watch the sodium content. The recipe also called for ½ tsp of sea salt. If you use normal bouillon, you don’t need that extra salt!
Dried hamburger is very easy to make at home, but if you are a vegetarian or want an easy option, use flavored TVP! It is easy to use and has a long shelf life.
