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Trail Maven's Nutty Veggie Couscous

Trail Maven's CEO and Chief Maven, Sasha Cox, knows what goes into making a great meal in the backcountry. This is her recipe for one of her favorite dishes featuring couscous.

Stove: MSR Pocket Rocket

Course Main Dish
Cuisine One Pot
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 People

Ingredients

  • 1 box Couscous with seasoning (Sasha gets her couscous from Whole Foods)
  • 1 Carrot
  • 1 Onion
  • 1 Zucchini
  • 4 tbsp Olive Oil (pack in a container that seals tight)
  • 1 cup Parmesan cheese grated
  • 2 cups Cashew Nuts
  • 1 1/4 cup Water

Instructions

  1. Dice onion, carrot and zucchini. Turn stove on medium. Coat bottom of a deep pot with 2 tablespoons of olive oil.

  2. When oil is hot add onions. Cook until onions begin to sweat. Add carrots, cook for 2 minutes, then add zucchini. To speed up cooking time, add a splash of water and cover the pot with a lid.

  3. When vegetables are cooked to your liking, turn off stove and empty vegetables into a pot lid or bowl. Set vegetables aside.
  4. Pour 1 1/4 cup water into pot and turn stove on high. While waiting for water to boil, add seasoning packet, stir, then place the lid back on the pot.

  5. When water starts to boil, turn off stove. Empty couscous into water, and stir. Place lid on the pot and let sit for 5 minutes.

  6. After 5 minutes have passed, remove lid and stir ("fluff") couscous. Pour 2 tablespoons olive oil over couscous and add vegetables to pot. Stir veggies and oil into couscous.

  7. If you have bowls, divide the contents for your hungry crew. Or, if you don't want to do extra dishes, eat right out of the pot. Garnish with grated parmesan and cashew nuts.