Veghead Couscous Pilaf

Veghead Couscous Pilaf
  • 1 cup couscous
  • ½ cup crumbled dried mushrooms
  • ½ cup diced sun-dried tomatoes (air dried)
  • 2 tsp lower sodium vegetable bouillon
  • ½ tsp granulated garlic
  • ½ tsp dried oregano

At home pack everything in a quart freezer or sandwich bag, depending on method used.

FBC method:

Add 2 cups near boiling water to the bag. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.

Insulated mug method:

Add the dry ingredients to a large mug along with 2 cups boiling water. Stir well, cover tightly and let sit for 10 minutes.

One pot method:

Bring two cups water to a boil, turn off your stove. Add in the dry ingredients, stirring well. Cover tightly and let sit for 10 minutes. Fluff up. In cool weather use a pot cozy.

On all methods: Add salt to taste as desired.

Serves 2.
For longer trips drizzle in a packet of extra virgin olive oil with the water.
Weight of dry recipe is 8.6 ounces.