Trail Meal | Cheesy Couscous

Couscous is a staple in many hikers diet, in this recipe I share how to keep it interesting with some shelf stable cream cheese.

Couscous is incredible easy to cook, lightweight, and space efficient. It also cooks fast or soaks fast when your into cold soaking. I always prefer to eat hot, but feel free to try out the recipe for cold soaking.

Try out a few different couscous brands that are available to you to find out which one you like best. Couscous made from Durum wheat I like best, since it offers a bit more flavor than many other kinds. This recipe uses pantry items, and does not require a dehydrator or special kitchen gear.

Ingredients, Calories, and Weight

• 60 grams Couscous
• 2 tsp full fat milk powder
• Chili flakes, to your liking
• 1.5 tsp Italian herbs mix
• 1 tsp beef bouillon powder
• 1/2 tsp garlic powder
• 1 corner (31 grams) of shelf stable cream cheese
  La vache qui rit = The Laughing Cow, or B brand like I used
• 250 ml water

Calories: 550

Weight: 102 grams, with 1 liter Zip Loc

Prep work at home

This recipe for Cheesy Couscous is incredibly easy to put together, and once put together it is shelf stable for a few months. So ideal for prepping your meals a few weeks in advance, and taking them on hiking trips.

Grab a kitchen scale and measure out all the dry ingredients in a little bowl, transfer to a Zip Loc baggie or container of choice.

You can add the cream cheese corner in a separate bag, or just throw it in with the rest of the ingredients. Maybe wrap it extra in a little tin foil if your gonna be sitting on your backpack.

Preparation and cooking on trail

On trail cooking is minimal, and involves adding your 250 ml of water to your pot. Bringing it to the boil, and adding in all the ingredients, hold the cream cheese for later. Bring to the boil again and boil for a minute or two while stirring occasionally.

I like my couscous to be well done, and not al dente. Adjust to your liking.

Afterwards, take of the heat. And add your cream cheese corner, stir to dissolve. And let sit covered with the lid for around 5 minutes. A cozy will be needed on winter days to ensure it is still hot before you eat.

You can start eating when the cream cheese is dissolved and the couscous has absorbed all the water. Fluff up a bit before digging in.

Further ideas or addendums

If you want to give the calories a bit more of a bump to suit your needs, you can add:

• Knäckebröd on the side, smeared with another cream cheese corner
• Olive oil / butter / clarified butter
• Parmesan cheese
• Meat, like jerky, shelf stable sausage, etc.
• Nuts
• Bread on the side

For a vegetarian version, you can swap out the Beef bouillon powder with vegetable.

Hope you give this Cheesy Couscous recipe for hiking a try on your next outing! And let me know if you liked it.

Happy Hiking and Hike for Purpose!