Friday, July 5, 2013

The Magic of Breakfast Couscous

Oatmeal has long been my go-to for backcountry breakfasts--it cooks up quickly and weighs next to nothing in my pack. But at a certain point this season, I just couldn't bring myself to look at another packet of oatmeal again. I tried doing more water or less water. I tried doing banana, apple cinnamon, and maple. I even tried mixing the different flavors together. But to no avail. Oatmeal and I were through and it was time to find a new breakfast.

My fellow guide Jared Drapala introduced me to this breakfast couscous recipe. It has now become my go-to for Mt. Baker trips. It's delicious, easy to prepare and tastes WAY better than instant oatmeal. All you need are the following ingredients:
  • 1 package Near East Plain Couscous 
  • 6 tablespoons brown sugar 
  • 6 tablespoons dehydrated milk 
  • 3 handfuls almonds (whole or pieces) 
  • 3 handfuls dehydrated fruit 

One batch with these ingredients will make 3 single-serving breakfasts. To prepare before you go into the backcountry, lay out 3 sandwich bags. In each bag put 1/3 of the package of couscous, 2 tablespoons of brown sugar, 2 tablespoons of dehydrated milk, 1 handful of almonds and 1 handful of dehydrated fruit (which you can dehydrate yourself or just buy in the store). 

Once you are in the backcountry, all you need to do is bring 1 1/2 cups of water to a boil and add in the contents of a single sandwich bag. Cook for 10 minutes and stir regularly to make sure you don't burn the bottom of your pan. And voila, you have breakfast couscous! YUM.

--Shelby Carpenter, Instructor and Guide

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