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I love salads on the trail as many of my readers know. Since writing this recipe for A Fork in the Trail, I have rehydrated it using cold water. It takes about 1/2 hour to rehydrate the couscous this way and eliminates the need to pull out the stove at lunchtime. That said, this salad tastes nice warm too.

curried tuna and couscous salad

dehydration time: 5 to 10 hours
makes 2 servings

Quick cooking and versatile, couscous makes a good base for a salad. This flavorful dressing works well with tuna, but to make it vegetarian use some of your favorite vegetables instead of the fish.

Salad
1/3 cup roasted cherry or grape tomatoes
1/2 teaspoon salt
1/8 cup red onion, minced
1/2 cup instant whole wheat couscous
1 3 oz pouch tuna
1/4 cup sliced almonds

Dressing
1/4 teaspoon curry powder
1/2 teaspoon honey
1 tablespoon red wine vinegar
¼–1/2 teaspoon Dijon mustard to taste
2 tablespoons olive oil

At Home
Preheat the oven to 350ºF. Cut the tomatoes into halves or quarters and sprinkle with a little salt. Put them on an oiled baking sheet. Roast them for 30 to 40 minutes. Remove the tomatoes from the oven and allow them to cool. Dry the minced onions and cooked tomatoes on separate lined dehydrator trays for 5 to 10 hours or until dried thoroughly. Package in a ziplock freezer bag.

Place the couscous in a large ziplock freezer bag with a copy of the cooking instructions from the package. Add the pouch of tuna and the bag with the tomato mixture to the bag of couscous. Wrap the curry powder and almonds separately in plastic wrap. Pour the mustard, honey, and red wine vinegar in a leakproof container and place it in the bag of couscous along with the spice and almonds. Add the olive oil to the other oil that you will take on your trip.

At Camp
Add enough boiling water to the tomato and onion to barely cover them. Allow to sit for 15 to 20 minutes or until rehydrated. Prepare the couscous according to the directions you packed. Allow the couscous to cool. Make the dressing by mixing the mustard, honey, and red wine vinegar with 2 tablespoons olive oil and the curry powder. When the couscous is done, mix in the tomatoes and onions and add the dressing. Sprinkle with sliced almonds and stir gently to coat.

From A Fork in the Trail by Laurie Ann March ©2008

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makes 2 servings

Couscous makes a wonderful breakfast food since it cooks very quickly.

1 cup instant couscous
1 1/2 teaspoons dark brown sugar
1/2 cup chopped dried pears, peaches, and mangoes
1 teaspoon crystallized stem ginger
1/2 teaspoon creamed coconut or 3 tablespoons coconut powder
1 1/2 teaspoons butter (optional)
Enough soy or whole milk powder to make 1/2 cup milk
1 1/4 cups, plus 1 teaspoon hot water, plus enough water to reconstitute milk

At Home
Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip.

At Camp
Bring 1 1/4 cups water to a boil. While you wait mix the couscous and brown sugar mixture with the fruit, ginger, and butter in a freezer ziplock bag. Place the coconut cream in a bag or container large enough to accommodate at least 1/2 cup of liquid. Add 1 teaspoon of hot water to the creamed coconut and mix. If you’re using coconut powder, then you will need to add 1 to 2 tablespoons of water. To the same container add enough milk powder and water to make a 1/2 cup of milk. Carefully pour the boiling water into the bag with the couscous mixture. Let stand 5 minutes. Stir the couscous, scoop it in bowls, and top it with the milk mixture.

From A Fork in the Trail by Laurie Ann March ©2008

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