Ingredients
| 1⁄3 | c | couscous |
| 1⁄4 | c | freeze-dried green peas |
| 1⁄4 | c | freeze-dried sweet corn |
| 1 | T | diced dried carrots |
| 2 | T | shelf stable parmesan cheese |
| 1 | T | dry milk |
| 1 1⁄4 | t | low sodium vegetable bouillon |
| 1⁄4 | t | granulated garlic |
| 1⁄4 | t | dry parsley |
| 1⁄4 | t | ground black pepper |
| 1⁄4 | t | dried onion |
| 1⁄4 | t | turmeric powder |
| 1⁄4 | t | kosher salt |
| 1 | T | olive oil (1 packet) |
| 1 1⁄4 | c | water |
Instructions
At home pack the dry ingredients in a quart freezer bag or a sandwich bag depending on method used.
FBC-
Add the oil and 1 1/4 cups near boiling water to the bag. Stir well, seal tightly and put in a cozy for 15 minutes. Stir before eating.
Insulated mug-
Add the dry ingredients to a large mug along with the oil and 1 1/4 cups boiling water. Stir well, cover tightly and let sit for 15 minutes. Stir before eating.
One pot-
Bring the water and oil to a boil in your pot. Take off the stove, add in the couscous bag, stirring well. Cover tightly and let sit for 15 minutes. In cooler weather use a pot cozy to retain heat.
Courtesy of trailcooking.com
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