From Cookbook:  Camp Cooking Without Coolers II – LINK to BUY ON AMAZON

Vegetarians simply leave out the chicken, still yummy!

Makes about 10 cups, serves 8

2 ⅓ cups couscous – – – – – LINK to BUY ON AMAZON
1 ⅔ cups dehydrated cranberries —– LINK to BUY ON AMAZON
2 ½ tablespoons diced dehydrated onions —– LINK to BUY ON AMAZON
1 ½ tablespoons dehydrated parsley
2 tablespoons curry powder —– LINK to BUY ON AMAZON
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) —— LINK to BUY ON AMAZON

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 canned/pouched chicken to the bag, squeeze out some of the air, seal tightly, and knead carefully until well mixed.

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

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