Serves: 5
Total Calories: 82

1 cup couscous
1 small package (1/2 cup) dried mushrooms, any type you like
1/2 cup chopped dried tomato (optional)
1/2 cup raisins (optional)
1/4 cup pine nuts, toasted or sliced almonds
2 teaspoons chicken bouillon granules
2 tablespoons minced dried onions
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon ground turmeric
1/8 teaspoon black pepper
1 (5-ounce) can chicken meat

AT HOME:
1. Make a packet of the spices, mushrooms, tomatoes and raisins.

2. Put couscous and pine nuts in separate baggies.

AT CAMP:
1. Bring 2 to 2 1/2 cups water to a boil.

2. Add mushroom/spice packet and let sit off the heat a few minutes to rehydrate mushrooms and tomatoes. Adjust salt as needed.

3. Bring back to a boil and add canned chicken and couscous, stir briefly to combine.

4. Remove from heat and cover until all water is absorbed. If too dry add a little more hot water and let sit a couple of minutes.

5. Sprinkle with toasted pine nuts before serving.

Fun Fact: Protect toilet paper from rain and dirt by storing in a plastic tub (like a Folgers Coffee container).

Nutritional Facts:

Serves: 5
Total Calories: 82
Calories from Fat: 4

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps