Herbed Mushroom Couscous
Hot water and a freezer bag turn couscous and dried vegetables into dinner. Ready in ten minutes.
- calories
- 400
- weight
- 4 oz
- cal / oz
- 100
- protein
- 13 g
- serves
- 1, scales
- prep
- 1 min
- cook
- 15 min
- total time
- 16 min
- water
- 240 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.
- Lunch
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Bikepacking
- Vegetarian
- Nut free
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Couscous | 1/3 cup | |
|---|---|---|
| Freeze-dried mushrooms | 1/4 cup | crumbled; rehydrate faster than dehydrated carrots |
| Dried spinach | 2 Tbsp | |
| Dried carrots | 2 Tbsp | dehydrated, not freeze-dried; takes longer to soften |
| Dried onion | 1 Tbsp | |
| Parmesan cheese | 2 Tbsp | shelf-stable grated or powdered |
| Dried basil | 1/4 tsp | |
| Dried oregano | 1/4 tsp | |
| Black pepper | 1/4 tsp | |
| Sea salt | 1/4 tsp | adjust to taste |
| Olive oil | 1 Tbsp | carried in a packet or dropper bottle |
Method
- Pour 1 cup of boiled water into the freezer bag with all dry ingredients.
- Add the oil and stir well to combine.
- Seal the bag. If you have an insulated cozy, place the bag inside it.
- Let sit for 15 minutes with the cozy, 10 minutes without.
- Eat straight from the bag or transfer to a bowl.
Couscous rehydrates almost instantly, which is why it anchors this meal. The freeze-dried mushrooms provide real flavor and rehydrate as fast as the grain itself. The Parmesan is the calories—an ounce of cheese carries more fat than almost anything lighter, and it doesn’t dissolve into broth the way salt does.
Freezer bag cooking eliminates the pot, which saves weight and means no dishes. The insulated cozy works as a thermos, keeping residual heat working while you set up or rest. Without a cozy, dinner is ready in ten minutes. With one, it’s fifteen, which sometimes matters on a tired evening.
Packing
Mix couscous, mushrooms, spinach, carrots, onion, Parmesan, and all herbs into a quart freezer bag at home. Carry oil separately in a packet or small dropper bottle. At camp you only need boiling water.
Variations
- For a vegan version, omit the Parmesan and add an extra tablespoon of oil.
- Omit the carrots and use cold water for a 20-to-30-minute cold soak, perfect for a no-cook lunch.
- Add a packet of freeze-dried chicken or tuna for additional protein.
- Substitute dried thyme, marjoram, or Italian seasoning for the herb blend.
https://trailcooking.com/2022/08/05/fbc-meals-herb-vegetable-couscous