Couscous Sundried Tomato and Pine Nuts

April 28, 2016

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Recipe and Instructions for Couscous Sundried Tomato and Pine Nuts!

Recipe Overview



1.5 Tablespoons Olive Oil
1/4 Cup Pine Nuts
1/2 Cup FarEast Couscous
1/2 Pinch Salt
1/2 Pinch Black Pepper
1 Teaspoon Dried Parsley
2 Teaspons Dried Garlic
2 Teaspoons Dried Onion
2 Tablespoons Olive Oil
1/6 Cup Sun-Dried Tomatoes
1/4 Cup Black Olives and/or Mushrooms
1  or 1 t Swanson Vegetable Flavor Booster or Better than Bullion – Chicken or Beef
1 Cup Re-hydrated Chicken (Optional)

Couscous Sundried Tomato and Pine Nuts

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!




Reviewed By: Dutch (Thom Ressler) - Dutch started Dutchware after thru-hiking the entire 2,200-miles of the Appalachian Trail with a hammock. During his journey, Dutch learned that there wasn’t high-quality hammocking gear available on the market so he began to create his own.

He began manufacturing the Dutch Clip, which he invented to connect the webbing suspension around the tree. Next was the Chameleon Hammock which offers superior flexibility for hammockers. Today Dutchware sells over 1,000 outdoor gear products to provide backpackers with high-quality equipment that allows them to enjoy the outdoors with a minimalist approach.

Dutch is passionate about providing the hammocking community with the highest quality gear along with the highest quality information to ensure they have the best outdoor experience possible.

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