Asian Couscous – makes about 10 cups, serves 8
Vegetarians can simply leave out the chicken

2 ⅓ cups couscous
1 ⅔ cups dehydrated cranberries
2 ½ tablespoons diced dehydrated onions
1 ½ tablespoons dehydrated parsley
2 tablespoons curry powder
½ teaspoon salt
1 ⅓ cups diced walnuts
3 ½ tablespoons olive oil
4 cups water
20–22 oz. canned or pouch chicken (do not drain broth)

For an easy, mess-free lunch, prepare couscous in a heavy duty freezer bag

In the morning prepare the couscous:

Add everything except the chicken, water and oil to a gallon size durable freezer bag, knead to mix dry ingredients.

Bring water to near boiling. DO NOT use boiling water! Add water and oil to the mixture in the bag. Squeeze out some air, close, and seal bag tightly; knead gently to mix. Be sure to leave some air in the bag. There needs to be room in the bag for expansion.

Securely zip up the “cooking” lunch meal and place in a safe place while you do your morning and early afternoon activities.

At lunch time:

When your group is ready for lunch, add the undrained chicken to the bag, squeeze out some of the air, seal tightly, and knead carefully until well mixed.