Dried Fruit Couscous

This breakfast backpacking recipe can also fill in as dinner.

Dried Fruit Couscous
  • 1 1⁄3 cup couscous
  • 1⁄3 cup diced pitted dates
  • 1⁄3 cup diced prunes or figs
  • 2 tsp low sodium vegetable bouillon
  • 1 Tbsp olive oil/coconut oil or 1 packet

At home pack the dry ingredients in a quart freezer or sandwich bag. Pack the oil with the bag.

FBC method:

Add 2 cups near boiling water and oil. Stir well, tightly seal and put in a cozy for 10 minutes. Fluff up.

Mug method:

Add 2 cups boiling water and oil to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes. Fluff up.

Serves 2.


A pinch of coconut or brown sugar is a good addition.