Basil Pesto Couscous
This basil pesto couscous makes such an easy homemade backpacking meal. The best part? No dehydrator is required!
Servings 1 large serving
- 1 cup pearl/Israeli couscous
- 1 packet of Simply Organic basil pesto sauce mix
- 3 TBSP olive oil packed in a sealed container
- 2 TBSP chopped sun-dried tomatoes
- ¼ cup shredded parmesan the unrefrigerated kind
- 1 ready-to-eat flavored salmon packet optional
- 1 ½ cups 12 oz water, for cooking at camp
- Put the shredded parmesan into a small bag.
- Put the sun-dried tomatoes into another small bag.
- Measure the olive oil and seal it in a small sturdy container.
- In a quart-sized bag, add the couscous.
- Add the unopened pesto packet, sealed olive oil, sun-dried tomatoes, and cheese to the same bag with the couscous so everything is packaged together.
- Pack the salmon packet in the bag with the rest of the ingredients, if using.
- Bring 12 oz of water to a boil in your backpacking pot*. Make sure the water is boiling.
- Turn off the burner and remove the pot with boiling water from the stove and place it on a level surface.
- Add in the pearl couscous, olive oil, and basil pesto packet. Mix and then cover.
- Let the couscous sit for 8 minutes. After 8 minutes, give it a quick stir, and then let it sit for another 8 minutes until tender.
- Next, mix in the sun-dried tomatoes, cheese, and salmon, if using. Enjoy!