Couscous with Mushrooms and Peas

Yield

2 servings

Prep Time / Cook Time

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Activity Guide

Backpacking

Ingredients

  • 2/3 cups couscous
  • 1/3 cup dried mushrooms, finely chopped
  • ⅓ cup freeze dried peas (we used Mountain House)
  • ½ teaspoon salt
  • 1 tsp Herbes de Provence
  • 1/2 tsp cracked black pepper (don’t skimp on pepper)
  • 1 ½ cups water
  • freshly grated parmesan cheese (optional)

Tools

  • Fork
  • Medium pot
  • Stove
  • Zip-top bag

Method

At Home

  1. Combine all ingredients in a zip-top bag

At Camp

  1. Boil the water. Stir the ingredients into the water well, remove from heat, and leave covered (without peaking) for 10 minutes.
  2. Fluff with a fork.