Chef Dan's Rockin Moroccan Couscous

This Rockin Moroccan Couscous recipe is a quick, easy meal for campers who want a little more flavor in their food!

Ingredients

• 1 3/4 Cup Water
• 2 TBS Extra Virgin Olive Oil
• 1 TSP Salt
• 2 TBS Dried Onion
• 4 Sun Dried Tomatoes, roughly chopped (handful)
• 4 Candied Ginger Pieces, roughly chopped (small handful)
• 1 TSP Ras El Hanout Spice Mix
• 1 TSP Dried Mint
• 1 TSP Dried Basil
• 1 TSP Dried Chive
• 1 TBS Coconut Milk Powder
• 1 Cup Israeli Couscous
• 2 TBS Dried Fruit (raisins, dates, etc.) Small Handful
• 2 TBS Spiced Nuts (Curried Cashews are my fav) Handful

Instructions

1. Add all ingredients except nuts into Jetboil 1.5L Fluxring Pot and bring to a boil with the MiniMo Cooking System.
2. Just as the mix comes to a boil, lower heat to a simmer (as low as will keep a flame).
3. Stir mix a few times and cover, stirring occasionally for 10 minutes.
4. Taste after 5 minutes, checking for al dente pasta and a nice creamy texture.
5. Once pasta is cooked, add nuts and stir until mixed well. Enjoy!

Featured Recommended Products

• MiniMo Cooking System
• 1.5L Fluxring Pot
• Pot Support