Campfire Couscous

This healthy and easy-to-prepare couscous will satisfy your crew in a flash, and clean-up is a breeze. Prepared ahead of time, it’s a great option for a fuel-up after a long paddle or hike.

  • Serves: Makes 3 cups (750 mL)
  • Prep Time: 5 minutes
  • Standing Time: 5 minutes

Ingredients

Couscous

1 tbsp (15 mL) peanut oil
1 carrot, sliced
1 2 cups (500 mL) water
1 cup (250 mL) couscous
½ tsp (2 mL) salt
¼ tsp (1 ml) ground cumin
¼ tsp (1 mL) ginger
pinch of cinnamon
pinch of cayenne
pinch of clove
pinch of ground coriander (optional)
¼ cup (60 mL) dried apricots or cranberries, slivered
¼ cup (60 mL) peanuts, coarsely chopped

Directions

 

Heat peanut oil in pot over medium heat. Add carrot, cooking just until tender. Add water and bring to a boil. Add couscous and spices and stir.

Cover and remove from heat. Let stand until liquid is absorbed, about 4 to 5 minutes. Stir in apricots or cranberries and peanuts.

 

Tips:

  • • Eliminate the salt and add half a bouillon cube to the water instead
  • • Chop a little onion and add to the carrots while sauteing
  • • A squeeze of lemon over the completed dish adds delicious flavour