This breakfast backpacking recipe can also fill in as dinner.
- 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.
Add 2 cups near boiling water and oil. Stir well, tightly seal and put in a cozy for 10 minutes. Fluff up.
Add 2 cups boiling water and oil to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes. Fluff up.
A pinch of coconut or brown sugar is a good addition.