Chorizo and tomato couscous: an easy, quick hiking meal
DifficultyBeginner
If you're new to cooking hiking meals, this is a great recipe to start with. It's tasty and filling, doesn't weigh much in your backpack, and is quick and easy to cook.
Alternative option (if you can't get tomato powder)
</div><div>You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
¼cuptomato paste (triple concentrate)
Packing for your hike
1
Put couscous, dried green peas, tomato powder, Moroccan spice mix, dried parsley and dried chilli flakes in separate bags. If your chorizo is vacuum sealed, leave it in its packaging - otherwise put it a sealed plastic bag.
Before cooking
2
Slice chorizo and onion.
Cooking
3
Heat olive oil on medium heat. Fry chorizo for 1-2 minutes on each side or until golden. Remove from the pan.
4
Fry onion in the same pan for around 5 minutes or until soft. Add Moroccan seasoning and stir for a minute or so, until fragrant.
5
Add water, then stir in tomato powder (or tomato paste), stock cube, dried green peas and dried parsley. Bring to the boil, then reduce the heat to low and simmer for 5 minutes, covered.
6
Turn off the stove, then stir in the couscous. Leave for 5 minutes, covered, to absorb the liquid.
7
Fluff up the couscous with a fork. Stir in the chorizo and cook for a minute or two on medium heat, until the chorizo is warmed through. Divide among bowls. Sprinkle over dried chilli to taste.
Ingredients
Summary
400gtotal weight (dry ingredients)
0.70ltotal volume dry ingredients (approx.)
This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.
Alternative option (if you can't get tomato powder)
</div><div>You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
¼cuptomato paste (triple concentrate)
Directions
Packing for your hike
1
Put couscous, dried green peas, tomato powder, Moroccan spice mix, dried parsley and dried chilli flakes in separate bags. If your chorizo is vacuum sealed, leave it in its packaging - otherwise put it a sealed plastic bag.
Before cooking
2
Slice chorizo and onion.
Cooking
3
Heat olive oil on medium heat. Fry chorizo for 1-2 minutes on each side or until golden. Remove from the pan.
4
Fry onion in the same pan for around 5 minutes or until soft. Add Moroccan seasoning and stir for a minute or so, until fragrant.
5
Add water, then stir in tomato powder (or tomato paste), stock cube, dried green peas and dried parsley. Bring to the boil, then reduce the heat to low and simmer for 5 minutes, covered.
6
Turn off the stove, then stir in the couscous. Leave for 5 minutes, covered, to absorb the liquid.
7
Fluff up the couscous with a fork. Stir in the chorizo and cook for a minute or two on medium heat, until the chorizo is warmed through. Divide among bowls. Sprinkle over dried chilli to taste.
Notes
Chorizo and tomato couscous: an easy, quick hiking meal
