IncredHERBal Israeli Couscous with Sun-Dried Tomatoes - Lightweight Option

IMG_20190501_193307.jpg

This recipe will take care of all those overgrown herbs in your garden or that you brought back from a great foraging excursion. I have a suggested mix below because it’s what I had on hand, but I would imagine it would be great with most light green herbs. The feta is also optional, it adds a nice salty kick, but lose it if your diet restricts it or you’re off-grid and using this as a backpacking meal base.

To make for camp or a day trip, make it below and fridge it overnight. It will taste even better the next day after soaking up all the flavor. The backpacking version follows the recipe.

1 c Bob’s Red Mill Israeli Couscous
2 tbsp olive oil
1 1/2 c water
1 tsp dried bouillon, veg or chicken works
1 lemon, juiced
1/2 c fresh parsley, chopped
1/2 c basil, chopped
1/4 c fresh mint, chopped
1/4 c sun-dried tomatoes, chopped roughly
red chili flake
Salt/pepper to taste
Crumbled feta to serve with (omit for vegan/vegetarian version)

IMG_20190501_191317.jpg

In your pan, heat 1 tbsp of oil and brown the couscous over medium heat until it’s golden brown. It takes about five minutes so keep and eye on it and keep stirring. Carefully put the water in along with the bouillon. Simmer covered for 10m or until the liquid is completely soaked in. Mix the rest of the ingredients in and serve either room temp or after chilling in the fridge over night.

Off-Grid Lightweight Option
Dehydrate your herbs at 115 degrees (check every 2 hours if they are thin leaves), As I have mentioned in the past, I use the Nesco system if you’re in the market. It’s just perfect for my needs and seems to keep kicking season after season.
In your bag, combine the couscous, herbs, powdered bouillon, sun-dried tomatoes, salt, pepper and crystalized lemon if you have it. It’s not necessary, but it will definitely lighten up the dish.
At camp follow the same directions as above. If you don’t bring oil, it will be fine to skip the browning step.