Use quick-cooking couscous and heaps of veggies for an easy, healthy, and satisfying meal in the backcountry.
I was riding the White Rim trail in Moab and ended up talking to a Park Ranger. He mentioned that rangers tend to prefer people cooking couscous over pasta because you don’t have to drain the water. When you drain pasta, little bits inevitably escape your colander and end up on the ground. That brings mice, which in turn, brings snakes.
I’ve kept that in mind throughout the years, so couscous is always in my camp kit. Couscous is also efficient in both fuel and water, so it’s perfect for camping.
This recipe is a favorite of my campmates. It’s filled with veggies, is low effort, comes together quickly, and is healthy and hearty. You can also add your favorite meat to bulk it up. I like adding hot Italian sausage, chicken, or bratwurst medallions to it.
Ingredients
- 2-4 Carrots
- 1 Small head cauliflower
- 1 Small head broccoli
- 1 Red pepper
- 1-2 Onions (I like a mix of red and yellow)
- 1 Yellow squash
- 1 Zucchini
- 1 Cup couscous
- 1 Cup water or stock
- Olive oil
- 2 Cloves garlic
- Harissa paste to taste (See notes)
- Salt/pepper
- Spice mix (optional, see cook’s notes)
Equipment
- Heavy-duty foil or large pan
- Large pot with lid for boiling water and mixing final meal
- Tongs/wooden spoon
Method
I like to prep the veggies before I leave. Chop the veggies so they are roughly the same size, though you may want to cut the carrots a little smaller, since they can take longer to cook.
Prepping your veggies at home makes life easier for the cook in camp.
You can cook this over a fire or in a pan. If cooking on a grill over a fire, place the veggies in a foil pouch and toss with the oil, salt, pepper, and your spices. I like to double-wrap the pouch if placed directly on the hot coals. Cook until tender, rotating the pouch a couple of times, 15-20 minutes depending on the heat.
If using a pan, heat the oil in a large pan (I like my 12-inch Field Company cast iron for this) add the veggies, toss to coat and add all your spices. Cook, turning occasionally until the broccoli and cauliflower have some color, about 10-12 minutes, then add about 1/4 cup of water. Cover and let them steam for 2-3 minutes.
It only takes two pots and a few minutes to serve up goodness.
While the veggies cook, heat one cup of water or stock. When the water boils, add some salt, 1 Tbsp of oil, and the couscous to the pot. Turn off the heat, cover, and let stand for 5 minutes. Fluff with a fork.
When the vegetables are tender, add them to the pot with the couscous, toss to combine. Serves 4 happy campers.
Cook’s Notes
This recipe is incredibly flexible. Use any vegetables you want. In the fall, I like to do potatoes, sweet potatoes, parsnips, and turnips. In spring, I use asparagus, snap peas, radishes, and brussels sprouts.
Harissa is a North African paste made from roasted red peppers, dried chilies, garlic, and spices. It adds a citrusy, smoky, slightly spicy flavor to dishes. It’s easy to find in most regular grocery stores. I use about 3-4 Tbsp for this recipe.
The spice mix that I usually use is Emeril’s Essence. But you could go simple with just salt and pepper with the harrisa. You could skip the harissa and add soy sauce and Korean BBQ spice to the veggies. Or, go basil and oregano and add tomato paste to the couscous water. How about curry powder and coconut milk? Thai peanut sauce anyone? I’m telling you, this recipe is really easy to tinker with.