Herby Tomato Couscous – Backpacker Style

Here’s another one to add to your repertoire of healthy, whole-foods, no-fuss, (vegan) trail foods.  There’s sooooo much mis-information out there about backpacking as a vegetarian or vegan.  I’ve seen entirely too many comments on discussion boards directing people to leave their veganism behind on the trail, lest they die some terrible, protein-deficient death after three days of exertion without beef jerky and SPAM.  They make it sound like it’s either too much work, too expensive, too heavy, or just downright impossible (for no clear reason) to survive without dehydrated chicken chili on the trail. Well I say, bah!  It’s entirely possible, affordable, enjoyable, and uncomplicated.

As I mentioned before, Philippe and I just got back from 9 days of canoe camping in northern Quebec. This is one of the dishes we took with us.  One of the nice things about couscous is that in a pinch, it can be prepared without hot water.  Our first night on the trail we couldn’t figure out our camp stove to save our lives.  I added cold water to this mixture, let it stand for around 30 minutes, and we were good to go.  It wasn’t as satisfying as hot couscous, but hey, it saved us from cannibalism.

• Combine all ingredients in a quart-sized ziplock bag.
• When you’re ready to eat, empty the bag into a lidded, heat-proof dish and cover with boiling water.  Chances are you won’t be measuring, so just add enough water so that the couscous is covered by about 1/4 inch.  Cover the dish and set aside for 5 to 10 minutes.  Fluff with a fork, add a touch of oil if desired, and enjoy.  (And check out those nutrition facts below!)

• 9 days worth of delicious food for two, (vegan) canoe campers