Coconut Lentil Coucous Stew

Yield

4 Servings

Prep Time / Cook Time

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Activity Guide

Backpacking

Ingredients

  • 1 zucchini, diced
  • 1 bouillon cube
  • 2 ounce dried Coconut Milk Cream Powder
  • 1 cup couscous
  • 1/2 cup red lentils
  • 3 cups water
  • 1 tablespoon yellow curry powder
  • 1 tablespoon paprika
  • 1/2 tablespoon cumin
  • 1/2 tablespoon allspice
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cayenne, or to taste
  • Salt to taste

Tools

  • Cutting board
  • Knife
  • Spoon
  • Stove with simmer control
  • Medium Pot with Lid

Method

  1. Bring water to a boil and add lentils and zucchini. Lower heat slightly and keep boiling until lentils are tender.
  2. Add all seasonings to pot and season with salt to taste. Note: I usually make the mixture overly seasoned/salty knowing that whole bunch of plain couscous is going to be added to it. All the flavor gets absorbed by the couscous so its difficult to add more flavor after the fact.
  3. Mix well making sure the coconut milk is completely dissolved. The texture should resemble a creamy soup.
  4. Add couscous into mixture, giving it a quick stir so it’s evenly distributed. Turn off heat and cover with a lid for 7-10 minutes. Do not peek!
  5. Serve immediately.