Backpacker Mushroom Couscous with Anchovies
1 package of mushroom couscous
1 chicken bouillon cube
1 tin anchovies
1 1/2- 2 cups boiling water
1.) Bring water and chicken bouillon cube to boil in a pot on your camp stove. Pour in the couscous and stir to remove any clumps.
2.) Remove couscous from stove and cover with lid. Let sit for 5-7 minutes until couscous has absorbed all the water.
3.) While the couscous is sitting, dice the anchovies into tiny pieces. Stir into the couscous.
Serve with pitas toasted over an open fire-- delicious after a long day of hiking!
Pairs Well With
This recipe is great for backpacking because it's relatively light-weight and easy to prepare as a one-dish, just add water meal.