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