Healthy Camp Veggie Couscous with Backpacker's Lightweight Option

1 1/2 cup cooked chickpeas (garbanzo beans)
1/2 cup dry bulgur
1/2 cup of boiling water
1 red pepper finely diced
2 tomatoes seeded and diced
1/4 red onion finely diced
1/2 jalapeno finely diced
handful of finely chopped cilantro
2 tablespoons of olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 limes juiced
Zest of 1 lime

Put the bulgur and boiled water in a bowl, cover and set aside for 20 minutes. In a large bowl, combine the oil, salt, pepper, lime juice and lime zest. Into the mix add the pepper, tomatoes, jalapeno, onion, cilantro and the chickpeas ensuring they veggies are covered in the dressing. When the water has been soaked completely into the bulgur, fluff it with a fork and mix into the large bowl. Store the mix overnight in the fridge so the flavors fully develop and bring on your hike or adventure the next day.

This can bet taken as a backpacking meal and rehydrated at camp by simply spreading the mix out on your plastic trays and waiting for it to dry out completely.

Serves 2