Garden Veggie Couscous: Three Cooking Methods
by Sarah Kirconnell
Looking for a quick meal for an easy overnight? Garden Veggie Couscous is a fast, light fill-you-up dinner that can be fixed in the freezer bag, insulated mug or one pot methods.
Pack in a quart freezer bag
- 1 cup freeze-dried vegetable blend
- 2/3 cup couscous
- 1/4 cup shelf-stable parmesan cheese
- 2 Tbsp. dry milk
- 1 Tbsp. low-sodium bouillon powder
- 1/2 tsp. granulated garlic
- 1/2 tsp. dried parsley
- 1/2 tsp. ground black pepper
- 1/2 tsp. onion powder (not onion salt)
- 1/2 tsp. turmeric powder
- 1/4 tsp. fine sea salt
1 packet or 1 Tbsp. olive oil
Freezer bag method:
Bring 2 1/2 cups water to a near boil. Place bag in a cozy, add in water and oil, stirring well. Seal tightly and let sit for 10 minutes.
Insulated mug method:
\Bring 2 1/2 cups water to boil. Add dry ingredients to a large mug, stir in water and oil. Cover tightly, let sit for 10 minutes.
One pot method:
Bring 2 1/2 cups water and oil to boil, add in dry ingredients, stirring. Take off heat, cover tightly and let sit for 10 minutes.
Find freeze-dried Just Veggies at grocery stores and REI, or Mountain House freeze-dried vegetables
at REI. Get olive oil and parmesan cheese packets online at packitgourmet.com
Share your variations
If you have a similar backcountry recipe or try this one and give it your own spin, tell us about it in the comments below. What worked? What didn't? Which method do you use?
Sarah Kirconnell is the author of Trail Cooking Made Simple. For more trail-worthy recipes for your next adventure, visit trailcooking.com.