It has taken me a while to write up this Moroccan-inspired couscous and lentil recipe — nearly two years in fact! Because this dish is one of the very first backcountry recipes that I developed. I tried and tested it, first at home and then on the trail… multiple times! Any time I wasn’t feeling particularly creative or experimental, this became my go-to recipe.
As I gained more experience preparing meals in the backcountry, I also tried and tested different techniques. It was interesting to see that the way I prepared it most recently, was quite different from my original notes. There are also minor variations in the flavour profile, but still as good, just faster and simpler!
It might look pretty basic, but packs a nutritional punch with about 600 calories and 25-27 g of protein per serving. The best part is that all the components are easy to find in most grocery stores, no specialty ingredients needed!
If you want more variations on the classic couscous and lentils combo, check out Coconut Couscous and Lentils and Creamy Tahini Couscous and Lentil Stew.
Moroccan Couscous and Lentils
Ingredients
Base Ingredients
- 185 g couscous (1 cup)
- 100 g split red lentils (½ cup)
- 15 g mixed dried vegetables
- 35-40 g raisins, or chopped up dates
- 35-40 g almonds, or any nuts from your trail mix
Spice Mix
- 2 tbsp broth powder or half a vegetable bouillon cube
- ½ tbsp cumin
- ½ tbsp smoked paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- 2 tsp salt
- 1 tsp chilli flakes optional
Instructions
At Home
- Pack the couscous, vegetables and raisins or dates together in a resealable bag. You can also add the trail mix there, or grab it from your hiking stash when cooking. I like to pack the red lentils separately so I can pre-soak them for faster cooking. If doing so, bring a lightweight container with a lid. Pack the spice mix either in a separate container or with the couscous.
At Camp
- Add the lentils, spice mix, and enough water to cover by about 2 inches to the pot and bring to boil.100 g split red lentils, 2 tbsp broth powder, ½ tbsp cumin, ½ tbsp smoked paprika, ¼ tsp turmeric, 2 tsp salt, 1 tsp chilli flakes, ¼ tsp cinnamon
- Once at a rapid boil, reduce heat and cook until lentils are al dente. Give it a couple of stirs in the middle to ensure nothing is sticking to the bottom. This should take about 5-7 minutes. Then turn the stove off.
- Add the couscous and veggie mix. If you packed the spices with the couscous, then they will also go in at this step. Stir to mix, then cover with a lid. Let it sit for 3 minutes, until the couscous has absorbed all the liquid.185 g couscous, 15 g mixed dried vegetables, 35-40 g raisins, or chopped up dates
- Fluff with a spork, sprinkle the trail mix or nuts over top and enjoy!35-40 g almonds, or any nuts from your trail mix
