Vegetarian friendly and FBC (Freezer Bag Cooking) friendly.
Veghead Couscous Pilaf
Ingredients:
- 1 cup couscous
- ½ cup crumbled dried mushrooms
- ½ cup diced sun-dried tomatoes (air dried) or freeze-dried tomatoes
- 2 tsp lower sodium vegetable bouillon
- ½ tsp granulated garlic
- ½ tsp dried oregano
Also Take:
- 1 Tbsp or 1 packet olive oil
Instructions:
At home pack everything in a quart freezer or sandwich bag, depending on method used.
FBC method:
Add 2 cups near boiling water and oil to the bag. Stir well, seal tightly and put in a cozy for 10 minutes. Fluff up.
Insulated mug method:
Add the dry ingredients to a large mug along with 2 cups boiling water and the oil. Stir well, cover tightly and let sit for 10 minutes.
One pot method:
Bring two cups water and oil to a boil, turn off your stove. Add in the dry ingredients, stirring well. Cover tightly and let sit for 10 minutes. Fluff up. In cool weather use a pot cozy.
On all methods:
Add salt to taste as desired.
Serves 2.
Notes:
When this recipe was created in the early 2000’s freeze-dried tomatoes were not something you could buy easily. Sun dried tomatoes have a more leathery, and intense flavor, but also are often coated with sulfites to keep them flexible (same way as dried fruit is treated). If you use sun dried, look at the packaging if you are sensitive to sulfites.
Dehydrating mushrooms are very easy to do. See here on how to do it.
Weight of dry recipe is roughly 9 ounces.
