Couscous Sundried Tomato and Pine Nuts


Recipe and Instructions for Couscous Sundried Tomato and Pine Nuts!

Recipe Overview

Measurement

Ingredient

1.5 Tablespoons Olive Oil
1/4 Cup Pine Nuts
1/2 Cup FarEast Couscous
1/2 Pinch Salt
1/2 Pinch Black Pepper
1 Teaspoon Dried Parsley
2 Teaspons Dried Garlic
2 Teaspoons Dried Onion
2 Tablespoons Olive Oil
1/6 Cup Sun-Dried Tomatoes
1/4 Cup Black Olives and/or Mushrooms
1  or

1 t

Swanson Vegetable Flavor Booster or

Better than Bullion – Chicken or Beef

1 Cup Re-hydrated Chicken (Optional)

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At Home – Gather / Collect

STEP 1:  Prepare Pine Nuts
Heat 1.5 Tablespoons olive oil in a skillet over medium-high heat; stir in 1/2 C pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Let cool and store in 1 Snack Size Ziplock baggie

STEP 2: 1 Sandwich Ziplock baggie measure and combine:
1/2 C FarEast Couscous
1/2 pinch salt
1/2 pinch black pepper
1 t dried parsley

STEP 3: 1 Snack Size Ziplock baggie
2 t dried garlic
2 t dried onion flakes

STEP 4: 1 travel size plastic container or individual packets
2 T olive oil

STEP 5: 1 travel size plastic container
1/6 C sun-dried tomatoes

STEP 6: 1 single serving container
1/4 C black olives

STEP 7: 1 prepackaged flavor booster
1 Swanson Vegetable Flavor Booster or 1 t Better than Bullion – Chicken or Beef

Optional: Prepackaged or dehydrated Chicken.


At Camp

STEP 1: If using dehydrated chicken add 1 to 1 ratio of water and chicken to start re-hydrating chicken. This takes roughly 10 minutes.

STEP 2: Add a little water to dried garlic and onion to re-hydrate, then drain.

STEP 3: Boil 1 1/2 C water.

STEP 4: Carefully pour 1 C of water in Couscous baggie, seal, and set aside. Pour remaining 1/2 C water in a cup to add to pot at the end of the next cooking section.

STEP 5: Heat olive oil in bottom of pot and stir in re-hydrated garlic and onion until it smells real good and is soft. Garlic tends to burn quickly, to take care to keep the heat lower.

STEP 6: Stir in black olives and sun-dried tomatoes and cook until heated through stirring often.

STEP 7: Slowly pour in reserved 1/2 C water and flavor booster. You can throw in the chicken at this point if you so desire.

STEP 8: Bring mixture to boil and turn heat down (or off) to reduce sauce (maybe 4 minutes).

STEP 9: Pour sauce over couscous and stir. Toss in pine nuts and bon appetite!

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