Meg Letson, of Scottsboro, Ala., first prepared this dish on a 3-inch backpacking stove during a winter trek of Alabama’s 110-mile Pinhoti Trail. Now she’s teaching kids the joys of cooking on the trail through her adventure company, Nomad Backcountry Adventures. We love this dish with garlicky grilled shrimp or beef. Or add a can of garbanzo beans for a hearty main dish.
Ingredients
1 cup water
2 garlic cloves, chopped
1 tablespoon olive oil
1/2 cup uncooked couscous
1/4 cup chopped dried apricots
1/4 cup raisins
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 tablespoons chopped pistachios
2 tablespoons shredded coconut
1/4 cup chopped green onions
Instructions
1. Bring water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions. Serves 2.
Nutritional Information
Per serving: 472 calories, 14g fat, 10g prot., 79g carbs., 9g fiber,181mg sodium.
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