June 26, 2017
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
- Add all ingredients except nuts into Jetboil 1.5 Fluxring Pot and bring to a boil with the MiniMo Cooking System.
- Just as the mix comes to a boil, lower heat to a simmer (as low as will keep a flame).
- Stir mix a few times and cover, stirring occasionally for 10 minutes.
- Taste after 5 minutes, checking for al dente pasta and a nice creamy texture.
- Once pasta is cooked, add nuts and stir until mixed well. Enjoy!