Recipe from Backcountry Foodie
Ingredients:
(1 serving)
1/2 cup couscous (Moroccan style, not pearled)
15 g (3 pc) sun-dried tomatoes, diced
2 Tbsp crushed cashews
1/2 tsp each parsley, oregano, basil, tumeric, garlic powder
1/4 tsp black pepper
1/8 tsp salt
12.5 mL olive oil
6 oz water
Instructions:
Combine all dry ingredients in a ziplock bag.
Prepare sun-dried tomatoes by dicing them just before heading out and add to the dry ingredients.
Trail Instructions:
Pour all ingredients together with 6 oz water, then add the oil at the very end.