She Strengthens

Camping Cuisine: A Deliciously Versatile Couscous Recipe

When it comes to camping cuisine, it’s essential to have a few tricks up your sleeve to keep meals exciting and satisfying. One dish that fits the bill is a flavorful and adaptable couscous recipe that’s perfect for serving hot or cold.

The Perfect Pairing

This couscous dish is designed to be paired with a variety of main courses, from grilled chicken to seared steak. Its versatility makes it an excellent addition to any camping menu, and it’s easily adapted to indoor cooking environments.

Understanding Israeli Couscous

When shopping for ingredients, it’s essential to choose the right type of couscous. Israeli couscous has larger, pearl-shaped granules and is more glutinous than its North African counterpart. This texture makes it perfect for absorbing flavors and holding its shape.

A Recipe for Success

This recipe yields four servings, but don’t be surprised if you find yourself wanting more. In fact, we recommend setting aside half of the batch to create a delicious Campfire Couscous Salad with Bell Peppers and Mint for lunch the following day.

Ingredients and Instructions

To make this mouthwatering couscous, you’ll need:

• 4 tablespoons vegetable oil
• 1 medium garlic clove, thinly sliced
• Chef’s Salt and Pepper Mix
• 3 cups dry Israeli couscous
• 4 1/2 cups water
• 1 fresh thyme sprig
• 2 medium zucchini, seeded and cut into small dice (about 1/2 cup)
• 1/4 cup toasted pine nuts
• 3 tablespoons Zante currants

Cooking Up a Storm

Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the garlic and season with salt and pepper mix. Cook until the garlic is softened but not browned. Then, add the couscous and stir to coat with oil. Cook until the couscous is golden brown and toasted, about 5 minutes.

Next, add the water and thyme sprig, and bring to a simmer. Cover the pan and reduce the heat to medium-low; simmer until the couscous is tender and the water is absorbed, about 8 minutes. Remove from heat and stir in the zucchini; return the lid to the pan. Allow to sit for 5 minutes or until the zucchini is tender.

Finally, stir in the pine nuts, currants, and remaining 2 tablespoons of oil. Taste the couscous and season with more salt and pepper mix if necessary.

Savor the Flavor

This couscous recipe is a game-changer for camping cuisine. With its perfect blend of flavors and textures, it’s sure to become a staple in your outdoor cooking repertoire. So why wait? Give it a try on your next camping trip and enjoy the delicious results!