Peggy Crandall’s Salmon Curry Couscous Backpack Dinner
1-1/2 Cups Couscous
6 oz Pouch of Wild Salmon
1/2 Vegie Bouillon Cube
1 Tea Spoon Mild Curry Powder
2 Tea Spoon Extra Virgin Olive Oil (1 packet)
1/2 Cup Dried Cranberries
Handful of Dried Shitake Mushrooms
1/2 Cup of Coconut Milk Powder
2 Cups of Water
1 Table Spoon of Parmesan Cheese
At home in a quart freezer bag pack the couscous, veggie bouillon cube, and curry powder. Tuck the salmon, Parmesan cheese and the oil packets with it.
At camp add the oil and salmon to the bag of dried ingredients along with 2 cups of hot water. Stir well, fold in the cranberries. Seal the bag tightly and try to insulate it with a jacket or other method to retain the heat and let it sit for 15 minutes. Fluff up and sprinkle a liberal dose of Parmesan Cheese on top.
Thanks for visiting Backpacking 101 and checking out Peggy Crandall’s idea of a trail meal, which I have to admit is far better and more scrumptious, to be sure, than the manufactured ones that I usually eat while out on the adventure. This is one of many great reasons to back pack with sister Peggy. Please take just a moment to LIKE, COMMENT, SHARE, and FOLLOW and continue to gain some trail trips to make your outdoors experience more enjoyable. Also be sure to go to the menu above and gain insight to some wonderful places to hit the trail. They are categorized by areas of the West and are all separate sites and thus need to be FOLLOWED independently. SHOP APPAREL is where you can fulfill your adventure clothing needs with Pursuing Balance Through Adventure high tech, top quality apparel.
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