This is a 1 pot meal that takes very little effort to make but has so many variations. After hiking the PCT & the AT I realized that during these hikes fresh food was paramount to how happy and healthy I felt. The prana created by consuming fresh food far surpassed the freeze dried meal in a bags or the endless mac n cheese meals. There are a lot of veggies that withstand a few days in the pack or the rattling in the bag in the camper: broccoli, cauliflower, potatoes, onions, beets, etc. Another important factor is taste and for this I recommend carrying or foraging fresh herbs.
1 Box of Quick Cook Cous Cous
1 Large head of Broccoli, chopped
1 Shallot, diced
1/2 lb. Of Cherry Tomatoes, halved
1/4 Cup of Water
1 Can of Coconut Cream
1 Tbsp of Korma
Parsley, chopped for garnish
Cook cous cous as directed but replace most of the water with the coconut cream and add additional 1/4 cup of water that will boil off during the cooking of the vegetables. Add the vegetables & korma to the coconut cream & water while waiting for it to boil. Once it starts to boil allow the vegetables to cook an additional 3-4 minutes to soften. Add the cous cous, cover and turn off the heat. Allow to rest. Fluff with a fork, garnish and feast.
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