Tropical Couscous
courtesy of A Fork in the Trail

Serves 2

Couscous makes a wonderful breakfast food since it cooks very quickly.

1 cup instant couscous
1 1/2 teaspoons dark brown sugar
1/2 cup chopped dried pears, peaches, and mangoes
1 teaspoon crystallized stem ginger
1/2 teaspoon creamed coconut or 3 tablespoons coconut powder
1 1/2 teaspoons butter (optional)
Enough soy or whole milk powder to make 1/2 cup milk
1 1/4 cups, plus 1 teaspoon hot water, plus enough water to reconstitute milk

At Home: Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip.

At Camp: Bring 1 1/4 cups water to a boil. While you wait mix the couscous and brown sugar mixture with the fruit, ginger, and butter in a freezer ziplock bag. Place the coconut cream in a bag or container large enough to accommodate at least 1/2 cup of liquid. Add 1 teaspoon of hot water to the creamed coconut and mix. If you’re using coconut powder, then you will need to add 1 to 2 tablespoons of water. To the same container add enough milk powder and water to make a 1/2 cup of milk. Carefully pour the boiling water into the bag with the couscous mixture. Let stand 5 minutes. Stir the couscous, scoop it in bowls, and top it with the milk mixture.


© 2007 Laurie Ann March - from A Fork in the Trail
use without the author's written permission is prohibited.

 
   
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