This is one of our go-to recipes for backpacking. It is filling and nourishing, and you can go many directions with it by adding different types of seasonings and dried vegetables.
This couscous curry recipe is a modified version of the Beartown Couscous recipe found on page 109 of Lipsmackin’ Backpackin’: Lightweight Trail-tested Recipes for Backcountry Trips (Amazon) by Tim and Christine Conners.
Lipsmackin’ Backpackin’ is a great book for ideas and recipes, and I would recommend it, but be warned: while most of the meals are tasty, make sure you test out the recipes before taking them on a long trip – a few dishes could grow old in a hurry.
Couscous Curry backpacking meal
Serves 2 (very large, filling portions)
Preparations at home:
Slice and steam 2 large carrots
Dehydrate:
- Cooked carrots
- 1 bell pepper sliced
- ½ pound washed and sliced mushrooms
- ½ pound washed raw spinach.
Pack the following
In one bag:
- 2 cups whole wheat couscous
- ½ teaspoon salt
- 2 tablespoons curry powder
- 2 tablespoons brown sugar
- Dehydrated spinach
In a separate bag:
- 2 tablespoons garlic powder
- 1/4 cup onion flakes
- All the remaining dehydrated veggies
Additional things to pack:
- 2 tablespoons oil or butter in a small container
- 1 pot with a lid for cooking
- 1 spoon for stirring
- Serving dishes and utensils
- Extra Salt
On the trail:
- A few hours before dinner add water to the veggies bag to start the rehydration process**
- When you are ready to eat boil the veggies in 2 1/2 cups of water until they are soft.
- Add the butter or oil, couscous, spices and spinach to the veggies in water. Mix well.
- Let sit for five minutes or until the couscous is soft. You may need to add extra water.
- Serve and eat.
** Take special care not to allow the rehydrating food to spill in your pack. Place the rehydrating food in a sealed water bottle or carry it in your hand if necessary. A backpack that smells like food can attract unwanted and dangerous attention from animals.