Chicken Cranberry Cous Cous Salad (No Cook!)

by Leezanna Hill

Serves 2

1 c Cous Cous
1/2 c Dried Cranberries
1/4 c Sunflower Seeds1 Chicken Pouch (if you're ambitious you can dehydrate canned chicken**)
1-2 Packets Salad Dressing of your choice

At Home:
Pack the couscous and cranberries in a quart freezer bag. Put the sunflower seeds in a small bag and tuck with the chicken and dressing packets.

In Camp:
Add 1¼ cups cool water to the bag, sealing tightly. Let sit for about 30 minutes or until fully rehydrated. Fluff up, stir in the chicken, dressing and sunflower seeds.

Note: If you're re-hydrating chicken, be sure to hydrate seperately for about 20 minutes, then add to cous cous for remaining 10 minutes.


** http://www.backpackingchef.com/dehydrating-chicken.html