Couscous with Freeze-Dried Chicken and Broccoli
Couscous, freeze-dried chicken and broccoli, all in one bag. A lightweight dinner that's ready once the water is boiled.
- calories
- 460
- weight
- 4.9 oz
- cal / oz
- 94
- protein
- 23 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 15 min
- total time
- 20 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Couscous | 3/4 cup | |
|---|---|---|
| Freeze-dried chicken | 2 tbsp | keep the bag well sealed for storage |
| Freeze-dried broccoli | 2 tbsp | |
| Dried onion | 1 tsp | |
| Dry milk powder | 1 tbsp | |
| Chicken broth powder | 2 tsp | or 2 broth concentrate packets |
| Parmesan cheese | 1 tbsp | shelf-stable packets work fine |
| Oil | 1 tbsp | carry in a small dropper bottle |
Method
- Combine couscous, freeze-dried chicken, broccoli, onion, dry milk, broth powder, and parmesan in your pot. Stir to mix.
- Bring 300 ml of water to a boil and pour it into the pot with the dry ingredients.
- Add the oil, stir well, and cover the pot. In cold weather or high altitude, wrap the pot in a cozy or emergency blanket.
- Let sit for 15 minutes while the couscous absorbs the water.
- Fluff with a spoon and eat.
Couscous rehydrates in minutes without cooking, which matters when you’re carrying minimal fuel. Freeze-dried chicken and broccoli come back to life in the same time, giving you actual protein and vegetables in shelf-stable form rather than just grains.
The dry milk and broth powder are doing real work: they carry fat into the grain and build seasoning that makes the dish taste intentional rather than assembled. Freeze-dried ingredients need a good seal if you’re storing them past a few days, so a vacuum sealer is worth owning if you cook like this regularly.
Packing
Measure all dry ingredients at home and seal them in a quart freezer bag if prepping ahead. The oil travels separately. For storage longer than a weekend, use a vacuum-seal bag to keep the freeze-dried chicken fresh.
Variations
- Cook it in the bag: add boiling water and oil directly to the sealed freezer bag, stir well, seal, and let it sit. No pot needed.
- Swap the parmesan for instant cream cheese powder for a richer flavor.
- Add crushed red pepper or hot sauce packets for heat.
https://trailcooking.com/2022/08/02/fbc-meals-broccoli-and-chicken-couscous