I added a new meal to my trail dinners. I started with a
recipe taken from Lipsmakin’ Backpackin’.
Ingredients:
1 can tomato paste 1 cup couscous 3 tablespoons Parmesan 1 teaspoon Italian seasoning 1 tablespoon olive oil Mushrooms Salt to taste
At Home preparation:
- Dry the tomato paste in a dehydrator to form a
tomato roll up. - Dry the mushrooms.
- Put the olive oil and parmesan in a small bag, I
use small bags designed to hold pills. - Place the couscous, tomato roll up, mushrooms,
salt, oil and parmesan bag and Italian seasoning in a zip lock bag.
On the trail:
Place the ingredients into your cook pot, including the oil
and parmesan, add 1+ cups of water and let it sit for 15-20 minutes. I found
that I needed to add some additional water as it sat. Heat the meal on your
stove and heat. This made almost more then I could eat.
Options that I will consider next time:
I take beef jerky that I make that would be a nice addition.
I also sometimes take salami as part of my lunch fixin’s. I am going to try
making the dish with quinoa next time to take advantage of the protein.
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