A no-cook recipe that is high in fiber and vegetarian-friendly. Easy to make, by the time camp is set up the dish is rehydrated.
Lentil Couscous Salad
Ingredients:
- 1⁄3 cup whole wheat couscous
- ¼ cup cooked and dehydrated lentils
- 1 Tbsp diced dried shallots or onion
- 1 Tbsp diced sun-dried tomatoes
- 1-ounce shelf-stable balsamic dressing packet
At home:
Pack the dry ingredients in a pint-freezer or sandwich bag. Place the dressing packet with it.
In camp:
Add the dressing and 2/3 cup of cool water to the bag. Stir well, seal tightly, and let sit for 10 to 20 minutes to rehydrate. Stir well and season if needed.
Serves 1.
Notes:
This salad is great as is or used in wraps as a filling with cheese diced in.
It can be prepared with hot water for a warm meal.
For the dressing packets, use what you prefer brand-wise and can find. Look in grocery store delis and the dressing aisle for packets, or online at Amazon.
If you want more fat, use either a full-fat dressing packet or add 1 Tablespoon (1 packet) extra virgin olive oil at the end.
Nutritional stats for products used: Weight: 5 ounces / 386 calories / 3 grams fat / 282 mg sodium / 13 grams fiber / 17 grams protein