Get out your ZipLoc bags and a heaping pile of DIY ambition because it’s time for a good old fashioned homemade camp meal. This recipe is my staple homemade ‘Boil-In Bag’ Camp Meal. Quick to cook, cost effective, and healthy to consume with absolutely zero mess to clean up. Enjoy at your next campsite by the heaping spoonful!
- Moroccan Couscous
- Red Lentils
- Honeyville Multi-Color Freeze Dried Bell Peppers
- Lonolife Chicken Bone Broth
- Black Pepper
- Tobasco Hot Sauce
- Dried Parsley or Rice Seasoning
- Whole Roasted, Salted Cashews (optional)
- Dried Cranberries (optional)
- Sardines, canned in olive oil (optional, strongly encouraged)
In a quart-sized freezer bag, mix two parts couscous to one part red lentils. Add a pinch of salt, a few shakes of dried parsley, and a dash of pepper to taste. Liberally mix freeze dried peppers into your alchemy.
Boil two cups of water. Incrementally pour over ingredients until saturated. Note: Not all water will be used] With a gentle touch, gingerly massage bag until ingredients are homogeneously mixed. Use caution when kneading bag, as contents are scalding hot!
For the polishing touch: sprinkle and stir cashews, dried cranberries, and canned sardines into your bag. Don’t forget to add a little Tabasco for that extra bit of flavor!
Why this mixture? For quickness of cooking, Moroccan Couscous and Red lentils cook in a fraction of the time with far less water as compared with their oversized sister grains such as Pearl Couscous and Green Lentils. Furthermore, bulk grains, nuts, and dried fruits can be found universally and at a negligible cost.
As a disclaimer, I’m a big fan of store bought camp meals such as Mountain House and Alpine Aire, however I’m conflicted by the overzealous salt and preservatives used in these products. Concocting your own recipe gives you complete ingredient transparency.