Wilderness Recipe – Moroccan Couscous

Tired of Rice and Oatmeal? Spice it up with this tasty dinner!

camping by glacierAre you tired of the same old bland Alaska backpacking dinners? If you’re like us, you’re always on the search for good backpacking recipes to add to your repertoire. If they can be cooked in one pot, that’s even better! Here’s a great one that’s quick and easy, with lots of spices to break up the monotony of oatmeal and trail mix.

Ingredients: (serves 4 people)

  • 2 cups of uncooked couscous (or quinoa, for gluten free option)
  • 4 cups of water & 4 bullion cubes
  • 2 teaspoons of cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of cinnamon
  • 1 teaspoon of coriander
  • 1/2 teaspoon of paprika
  • 1 cup of chopped fruits/nuts (apricots, cherries, pecans, cashews)
  • 1/3 cup of diced onion (optional)
  • 1 cup of meat, TVP, or tofu (freeze dried or canned meats work great!)
  • Olive oil


At home, assemble the spices, fruits, and nuts (in separate bags). Once into camp, re-hydrate any freeze dried meats or TVP (not necessary if using canned meats), and bring water to a boil (adding bullion cubes). Add onion to boiling water and cook until it becomes clear. Add fruits in last few minutes of boil. Add couscous, spices, and nuts, while turning off heat and covering the pot. Wait approximately 10 minutes before fluffing and serving.

Bon appetit!

Skip to content