A Foodie in the Field: Instant Moroccan Coucous Recipe

A Foodie in the Field: Instant Moroccan Coucous Recipe

So I started off easy on this recipe experimentation with a Moroccan couscous. This recipe has simple ingredients, a fun spice blend that’s a palate pleaser and you can have it package to plate in about 5-8 minutes. (time varies depending on heat source for boiling water)

If you are going to make this as a camping dish, use a sealing mechanism to reduce volume and avoid spoiling, I like this; the FoodSaver V2240! *Sigh* , I use this thing a lot, I love it. I’ll feature the multiple uses in another post! But for now, I used this vacuum sealer for my couscous recipe. The bags are reused milk bags. It won’t vacuum but it seals great. They are durable and all you need to do is befriend someone who drinks an obscene amount of milk and you’re off to the races!

The FoodSaver V2240

The FoodSaver V2240

Place the spice blend into each clean milk bag, add in the dried garlic and dried onion and dried fruit. Seal. Add coucous and seal. And you’re done!

Eat warm or cooled as a dinner side or as a mobile lunch.

 

 

 

 

 

 

INSTANT MOROCCAN SPICE COUSCOUS

BAG#1

Moroccan Spice Blend (from epicurious.com)

1 tsp cumin

1 tsp ginger powder

1 tsp salt

3/4 tsp pepper

1/2 cinnamon

1/2 tsp ground coriander

1/2 tsp cayenne powder

1/2 tsp ground allspice

1/4 tsp ground cloves

along with;

handful dried apricot (~1/2 cup)

handful dried cranberries

1 1/2 tsp dried onion

1 tsp dried garlic

BAG#2

3/4 cup brown instant couscous

* Add Bag#1 to boiling water (3/4 cup) and heat until rehydrated, or place the contents in pot with water (heat off) and let sit, this will allow for optimal moisture absorption into the garlic and onion. When the dehydrated contents are soft, slowly bring to a boil. Add in contents of Bag#2, remove from heat, cover and let sit for 3 minutes.

Optional:

1) add in a can of chickpeas for protein and more flavour

2) drizzle with olive oil for added moisture

3) add in slivered almonds (and they taste WAY better if they are toasted)

4) This dish has a little heat to it from the cayenne, if you don’t like spice, just omit.  But spicier is better in my opinion.

Thanks to the Great Unwashed for being my food critic/ guinea pig. She is always so willing to sample my concoctions, at least this time it wasn’t mystery game meat…..

“BA BAAM SPICE” -The Great Unwashed, regarding sampling this dish.

 

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