Couscous Salad from the Backpacking Chef


(David Walker) #1

If you can boil water, and remove the pot off the burner once it’s boiling you can cook couscous.
If you can dice a few vegetables and not nick off a finger tip you can easily make this salad.
The BPC has sized the proportions to fill a 24 oz. thermos. That should keep it chilled for up to 12 hours.

I haven’t yet made it for backpacking. Only for home. I’ve found it pretty yummy. Often better after a day in the fridge.
After eating Vietnamese Bahn mi or Pho more frequently, I’ve acquired a taste for cilantro, and sometimes add that in with the parsley. I prefer it lightly salted.

http://www.backpackingchef.com/Trail_Bytes-trail-bytes-2017-07.html