This recipe is to make a Chicken Cheese Couscous and was provided by Backpacking Adventures.
# Of Servings / Package
~ Calories / Serving
Measurement / Serving
~ Weight / Serving
|Plain Couscous||2||460||2/3 Cup||131g or 4.6oz|
|Freeze Dried Chicken||N/A||240||2 OZ||56.6g or 2oz|
|Freeze Dried White Onion||N/A||9||2 TSP||5g or 0.17oz|
|Freeze Dried Bell Pepper||N/A||3||2 TSP||3g or 0.1oz|
|Freeze Dried Jalapeño||N/A||0||¼ TSP||0|
|Freeze Dried Green Beans||N/A||26||½ Cup||8g or 0.28oz|
|Pinch Salt & Pepper||N/A||0||To Taste||0|
|Freeze Dried Monterey Jack Cheese||N/A||75||2 TBS||12g or 0.4oz|
|Coconut Oil||N/A||9||1 TSP||2g or 0.1oz|
|Totals||903||244.6g or 8.7oz|
Calories / Ounce = 104
Couscous is a hiker’s staple; this version is just kicked up a bit. You can mix and match
any of your favorite veggies to this calorie dense cuisine. This isn’t your Mother’s
Before The Trail:
Measure out the chicken, onion, bell pepper, jalapeño, salt, pepper and place in a zip
Place the couscous and cheese in a small zip lock bag.
On The Trail:
– Measure 2 cups of water.
– Add the coconut oil and the contents of the chicken and veggies to the water and
let rehydrate for 5 minutes. After the time is up place on the heat.
– Allow the water to a boil for 1 minute before removing from heat and placing the
pot in a cozy.
– Add in the couscous and cheese, stirring to combine.
– Wait about 5 minutes.