Isreali Couscous

by Meagan Ricks

Pre-trip Prep

LARGE ZIPLOCK BAG

Put all of the following ingredients in a large ziplock bag.

• 8 oz. Israeli couscous
• 1/4 teaspoon cinnamon
• 1 dried by leaf
• 1 Tablespoon onion powder

SMALL ZIPLOCK BAG

Put all of the following ingredients in a small ziplock bag.

• 1/2 cup toasted pine nuts*
• 1/2 teaspoon salt
• 2 Tablespoons dried parsley
• Dash of black pepper
• 1/4 cup raisins or similar dried fruit
• Zest of one lemon, dried (optional)

* To toast pine nuts yourself, simply melt a little butter or heat olive oil in a large saucepan over medium-low heat; add pine nuts and stir until lightly browned. The recipe will work with untoasted pine nuts as well.

ADDITIONAL INGREDIENTS

You will also need cooking oil, bouillon cube and water. I like to bring a small squeeze tube of olive oil when I backpack to use with multiple meals (not just this one).

On-trail Directions

Use a permanent marker to put these directions on the large ziplock bag for reference on the trail.

1. Heat 2 Tablespoons olive oil in sauce pan
2. Add couscous and seasoning (large ziplock ingredients) and sauté until slightly browned
3. Add 1-3/4 cup water + bouillon cube and bring to boil
4. Lower heat, cover and simmer until liquid is absorbed (approximately 10-12 minutes)
5. Turn off heat and add contents of the smaller seasoning bag

http://www.hikerly.com/backpacker-recipe-israeli-couscous-trail-style/