Couscous… boil water, pour, stir, cover. Then eat.
If pasta and rice had a love child, it would be couscous. This middle eastern culinary staple is made of wheat, but its fine texture makes it more like rice, or a dainty orzo. And, whether you serve it hot with stew or cold and bedazzled as a salad, it’s quick and easy to make, even when you don’t have access to anything more than a way to boil water.
Couscous is usually cooked in a pot on the stove. Use a ratio of 1 part couscous to 1.5 cups of water. Bring the water to a boil, add the couscous, add a bit of oil (optional), stir a bit to loosen the beads. Then cover and remove from heat. Wait for 5-10 minutes and you’re good to go.
The non-stove version is pretty much the same, except you boil the water, then pour it over the couscous, stir and cover.
Add chopped veggies, raisins, beans, herbs etc. to make a yummy salad. Or top it with a stew of your choosing.
https://cnocoutdoors.com/blogs/blog/couscous-the-underrated-hero-of-ultralight-backpacking-meals
