Couscous Sundried Tomato and Pine Nuts

Recipe and Instructions for Couscous Sundried Tomato and Pine Nuts!

Recipe Overview

At Home – Gather / Collect

STEP 1:  Prepare Pine Nuts Heat 1.5 Tablespoons olive oil in a skillet over medium-high heat; stir in 1/2 C pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Let cool and store in 1 Snack Size Ziplock baggie

STEP 2: 1 Sandwich Ziplock baggie measure and combine: 1/2 C FarEast Couscous 1/2 pinch salt 1/2 pinch black pepper 1 t dried parsley

STEP 3: 1 Snack Size Ziplock baggie 2 t dried garlic 2 t dried onion flakes

STEP 4: 1 travel size plastic container or individual packets 2 T olive oil

STEP 5: 1 travel size plastic container 1/6 C sun-dried tomatoes

STEP 6: 1 single serving container 1/4 C black olives

STEP 7: 1 prepackaged flavor booster 1 Swanson Vegetable Flavor Booster or 1 t Better than Bullion – Chicken or Beef

Optional: Prepackaged or dehydrated Chicken.

At Camp

STEP 1: If using dehydrated chicken add 1 to 1 ratio of water and chicken to start re-hydrating chicken. This takes roughly 10 minutes.

STEP 2: Add a little water to dried garlic and onion to re-hydrate, then drain.

STEP 3: Boil 1 1/2 C water.

STEP 4: Carefully pour 1 C of water in Couscous baggie, seal, and set aside. Pour remaining 1/2 C water in a cup to add to pot at the end of the next cooking section.

STEP 5: Heat olive oil in bottom of pot and stir in re-hydrated garlic and onion until it smells real good and is soft. Garlic tends to burn quickly, to take care to keep the heat lower.

STEP 6: Stir in black olives and sun-dried tomatoes and cook until heated through stirring often.

STEP 7: Slowly pour in reserved 1/2 C water and flavor booster. You can throw in the chicken at this point if you so desire.

STEP 8: Bring mixture to boil and turn heat down (or off) to reduce sauce (maybe 4 minutes).

STEP 9: Pour sauce over couscous and stir. Toss in pine nuts and bon appetite!