This is one of the simplest staples of hikers – couscous is ready in minutes with just the addition of boiling water. But that doesn’t mean it has to be a boring meal! Try this recipe with delicious Mediterranean vegetables and add grilled halloumi for added flair.

Serves 2 hungry hikers.

Ingredients

• 1 cup / 190g couscous (fine, not pearls)
• 10g dehydrated zucchini
• 10g dehydrated eggplant
• 10g dehydrated capsicum
• 5g dehydrated garlic
• 1 stock cube
• 1 sachet olive oil (around 10ml)
• Optional: 1 block halloumi (around 180g)

Steps – couscous

1. Heat the dehydrated vegetables and dissolve the stock in around 300ml water (around a cup and a quarter). Simmer until tender – around 5 minutes.
2. You should now have 1 cup / 250 ml liquid – top up and reheat if required.
3. Add the couscous, stir once and cover. Leave for 5 minutes.
4. Stir in oil, then adjust salt if needed.

Optional extra – grilled halloumi

A great addition if you’re hiking somewhere not too hot, or you’re only a few hours away from a fridge.

1. Cut the halloumi into slices about finger thick.
2. Spear the halloumi on a metal fork or knife and grill in the camping stove flame until browned.

Enjoy!