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.
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.
Slice chorizo and onion.
Heat olive oil on medium heat. Fry chorizo for 1-2 minutes on each side or until golden. Remove from the pan.
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.
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.
Turn off the stove, then stir in the couscous. Leave for 5 minutes, covered, to absorb the liquid.
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
Directions
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.
Slice chorizo and onion.
Heat olive oil on medium heat. Fry chorizo for 1-2 minutes on each side or until golden. Remove from the pan.
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.
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.
Turn off the stove, then stir in the couscous. Leave for 5 minutes, covered, to absorb the liquid.
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.