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Award-Winning Couscous

At the 2009 Outdoor Retailer trade show held in July in Salt Lake City, Allison Woods took part in a cookoff sponsored by Jetboil. And by “took part” we mean she totally won and got $500 to donate to her favorite nonprofit! (Even better, it was WTA!) Here is her award-winning recipe.

Award Winning Couscous by Rachel Wendling
Photo by Rachel Wendling.

At the 2009 Outdoor Retailer trade show held in July in Salt Lake City, Allison Woods took part in a cookoff sponsored by Jetboil. And by “took part” we mean she totally won and got $500 to donate to her favorite nonprofit! (Even better, it was WTA!) Here is her award-winning recipe. She apologizes that the measurements aren’t more refined, but, hey, it’s for the woods! Inside advice from Allison: “The original recipe had fake bacon bits in it. If you want to add a protein, I’d go for a pouch of chicken or a high lake trout, poached or cooked on a stick.”

Recipe by Allison Woods

YIELD

About 2 servings

PREP TIME / COOK TIME

5 minutes / 15 minutes

INGREDIENTS

  • 1 1/4 cup water
  • 1 cup couscous
  • dried peas
  • raisins
  • unsweetened shredded coconut
  • unsalted cashews
  • 1 tsp brown sugar
  • 1 tsp curry powder
  • pinch of cinnamon
  • salt

Optional: bacon bits

DIRECTIONS

1

Bring water to a boil and add peas and couscous.

2

Boil for a minute or so, then add the rest of the ingredients.

3

Mix well and cover.

4
Let stand 10 minutes, fluff, and serve.

Award Winning Couscous by Rachel Wendling
Photo by Rachel Wendling.

At the 2009 Outdoor Retailer trade show held in July in Salt Lake City, Allison Woods took part in a cookoff sponsored by Jetboil. And by “took part” we mean she totally won and got $500 to donate to her favorite nonprofit! (Even better, it was WTA!) Here is her award-winning recipe. She apologizes that the measurements aren’t more refined, but, hey, it’s for the woods! Inside advice from Allison: “The original recipe had fake bacon bits in it. If you want to add a protein, I’d go for a pouch of chicken or a high lake trout, poached or cooked on a stick.”

Recipe by Allison Woods

YIELD

About 2 servings

PREP TIME / COOK TIME

5 minutes / 15 minutes

INGREDIENTS

  • 1 1/4 cup water
  • 1 cup couscous
  • dried peas
  • raisins
  • unsweetened shredded coconut
  • unsalted cashews
  • 1 tsp brown sugar
  • 1 tsp curry powder
  • pinch of cinnamon
  • salt

Optional: bacon bits

DIRECTIONS

1

Bring water to a boil and add peas and couscous.

2

Boil for a minute or so, then add the rest of the ingredients.

3

Mix well and cover.

4
Let stand 10 minutes, fluff, and serve.