Recipe: Couscous with Mediterranean vegetables

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.


  • 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.


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