Moroccan Couscous and Lentils
This beginner-friendly Moroccan Couscous and Lentils is delicious and quick to whip up in the backcountry, requiring ingredients that are easily found in any grocery store!
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
