Garden Veggie Couscous

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Garden Veggie Couscous
Recipe Type: Dinner
Cuisine: Freezer Bag Cooking, One Pot Meals, Insulated Mug Method, Vegetarian
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Vegetarian friendly pasta
  • 1⁄3 c couscous
  • 1⁄4 c freeze-dried green peas
  • 1⁄4 c freeze-dried sweet corn
  • 1 T diced dried carrots
  • 2 T shelf stable parmesan cheese
  • 1 T dry milk
  • 1 1⁄4 t low sodium vegetable bouillon
  • 1⁄4 t granulated garlic
  • 1⁄4 t dry parsley
  • 1⁄4 t ground black pepper
  • 1⁄4 t dried onion
  • 1⁄4 t turmeric powder
  • 1⁄4 t kosher salt
  • 1 T olive oil (1 packet)
  • 1 1⁄4 c water
  1. At home pack the dry ingredients in a quart freezer bag or a sandwich bag depending on method used.
  2. FBC-
  3. Add the oil and 1 1/4 cups near boiling water to the bag. Stir well, seal tightly and put in a cozy for 15 minutes. Stir before eating.
  4. Insulated mug-
  5. Add the dry ingredients to a large mug along with the oil and 1 1/4 cups boiling water. Stir well, cover tightly and let sit for 15 minutes. Stir before eating.
  6. One pot-
  7. Bring the water and oil to a boil in your pot. Take off the stove, add in the couscous bag, stirring well. Cover tightly and let sit for 15 minutes. In cooler weather use a pot cozy to retain heat.
This recipe was developed as a DIY version of Backpacker’s Pantry Organic Garden Vegetable Couscous for a cooking presentation.[br]