Welcome to our recurring series- Camp Chef! In this series of posts, we will discuss cooking in the backcountry and highlight some of our favorite recipes to use in a variety of situations. We will focus on simple, easy, and nutritious recipes that have proven delicious in the mountain environment, and offer related tips & tricks for staying happily fed in the backcountry.
Couscous has long been favored by mountaineers for its light weight, quick-cooking and hearty nature. We like to dress ours up with some extras, but this dish is easy to customize as much or as little as you’d like! Below, Dani uses a readily available prepackaged garlic couscous meal, buffed-up with the following:
- 2 oz pesto
- 1 package veggie sausage or pre-cooked chicken sausage
- 3-4 oz sliced mushrooms
- 2 tbs butter
- 2 tbs sunflower seeds
- pepperoncinis to taste
This is a great meal for high camps, as it only requires boiling water and features a short cook time – couscous will even cook well at altitude!
