If you’re looking for a super easy recipe to start cooking your own meals in the backcountry, then this is it. In this post, we’ll go back to the basics with a classic combination: couscous and lentils (how classic you ask? Miranda in the Wild featured this combination in a backcountry cooking video too).

But first, let’s talk about a new cooking technique: pre-soaking.

What is Pre-Soaking?

In your home kitchen, pre-soaking plays many roles: it speeds up the cook time, improves digestibility of grains like rice or quinoa, enables uniform cooking, and for legumes like beans or chickpeas, it’s pretty impossible to go without (you can do a quick-soak, but you just cannot skip it entirely).

In the camp kitchen, we can leverage the same benefits for improved fuel efficiency. Less fuel required = less fuel to carry = lighter backpack!

All you need, is a watertight container and at least 3-4 hours of time.

I use a plastic jar for this purpose: I’ll fill it with water and whatever I’m pre-soaking, when packing up in the morning. You don’t even need a lot of water, just enough to comfortably cover the ingredient(s). Then pop it in the backpack while hiking all day. By the time dinner rolls around, things should have sufficiently softened, and cooking takes much less time.

Ever since I’ve started incorporating this technique, there’s really no going back

Dinner takes much less time
I avoid the hassle of having to constantly stir the pot or risk the lentils sticking to the bottom and burning and,
I use much less fuel!

Fun fact: The same technique is also used to cold-soak dehydrated meals.

How to make this Coconut Couscous and Red Lentils

Since we’re only using dried store-bought ingredients, this dish is not only easy to put together, but also lightweight enough for long outdoor adventures.

This weight is for 2 portions ie., less than 200g per person

All the ingredients should be available in any supermarket. The only specialty ingredient that’s a bit harder to find could be the coconut milk powder, but I’ve seen it (or creamed coconut) in Asian grocery stores and natural foods stores. It’s one of the most convenient ways of adding some creaminess and fats to backcountry meals, so I try to always have this at hand.

And finally, at camp, everything comes together in one single pot.

If you’re looking for more couscous and lentil recipes, try the Creamy Tahini Couscous and Lentils Stew.

Coconut Couscous and Red Lentils

Sam

Split red lentils, coconut milk powder and couscous come together for a delicious and hearty dinner that's light enough for longer adventures.

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Ideal for Dinner, Long backcountry trip

Servings 2 hikers

Ingredients

Dry Mix

185 g couscous
90 g split red lentils
50 g dried vegetables¹
1 tbsp veggie broth powder any kind
2 tbsp coconut milk powder²

Spice Mix

1 tsp garlic powder
1 tsp cumin powder
½ tbsp dried mixed herbs
1 pinch red chilli flakes or red chilli powder
salt and pepper to taste

Instructions

At Home

Package the dry mix except the red lentils together if you want to use the pre-soak technique (my coconut powder was separately packaged already, so I left it that way). Combine everything else into a spice blend bag or container.

At Camp

For pre-soaking³: put the lentils in a watertight hard-sided container and cover with water up to an inch above the lentils.
Pour the lentils, the soaking liquid and more water up to an inch over the lentils. Bring to boil, then simmer on the lowest stove setting possible.
Check after 3-5 mins (timing will vary depending on the altitude/fuel/temperature etc., and shall take longer if not pre-soaked), stirring so it doesn't stick to the bottom. Lentils should be al dente.
At this point, add in the couscous, spices and more water. Bring back to a boil, then turn the stove off and let it sit covered for everything to fully rehydrate.
Once it's fully cooked, add in the coconut milk powder. Stir to mix and enjoy!

Notes

Any kind of dried vegetables will do. I use a “soup mix” similar to this. Feel free to omit if you can’t find this.
Some store brands of coconut milk powder contain dairy. An alternative to that is creamed coconut. If hiking in hot temperatures, this would need to be stored in a sealed packet or container.
Pre-soak for at least 3-4 hours. The recipe assumes the lentils have been pre-soaked. If skipping this step, make sure you account for additional cook time.

Keyword backcountry recipes, couscous, creamy, dehydrator-free, lentils, quick-cooking, soy-free, ultralight

Backcountry Basics: Coconut Couscous and Red Lentils