Kashmir Cous Cous

This recipe will be your best friend on any backpacking trip. Fast, easy, cheap and filling.

Kashmir Cous Cous

Tested by 

Rootsarerad

Yields 2-4
Servings
Ingredients
10
Minutes

~5 oz / ~135 g

Weight per serving
Dairy Free, Vegetarian, Vegan

Ingredients

  • Water - 20 oz / 600 ml
  • Cous Cous, instant - 2 box / 11.6 oz / 320 g
  • Salt - to taste
  • Indian Curry Spice Mix - 1 TB / 10 g
  • Apricots, dried - 1/2 C / 50 g
  • Dates, pitted - 1/2 C / 50 g
  • Almonds, chopped - 1/2 C / 50 g
  • Lemon / Apple Cider Vinegar - 1 or 1 TB / 12g

Steps

1. TURN ON BURNER: HIGH HEAT
2. Boil water
3. Add cous cous. Stir. Sit for 5-10 min
4. Chop apriocts, almonds
5. When cous cous done, Add apricots, dates, almonds, spice mix, salt (if no salt in mix)
6. Mix
7. Add juice of half lemon/vinegar

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