Curried Chicken Cranberry Couscous — Cooked on a Camp Stove

[Michie]

Pennsylvania’s Father Keith Laskowski designed this recipe for the rugged backcountry of the Appalachian Trail.

FOREGROUND: Father Keith Laskowski at his rectory at Our Lady of Mercy in Easton, Pennsylvania. BACKGROUND: 3nafish (photo: Pixabay/CC0)

Curried Chicken Cranberry Couscous

Father explained about freezer bag cooking, the method he used for preparing the recipe below: “This is simply adding boiling water to your dried ingredients. It is easy to prepare on the trail when hiking with a simple stove. It is recommended that you use good quality freezer bags so they don’t melt when adding the water.” (Note: Father Laskowski boiled the water on the trail using a Jetboil backpacking stove.)

Ingredients:

• 3/4 cup couscous
• 1/2 cup dried cranberries
• 1 Tbsp diced dried onions
• 1/2 Tbsp dried parsley
• 1-1/2 Tbsp curry powder
• 1/4 tsp fine sea salt
• 1 pouch 7-ounce chicken (or substitute canned chicken)
• 1 Tbsp olive oil
• 1/4 cup diced cashews

Directions:

Combine all of the dry ingredients in a quart-sized Freezer Bag. Put the nuts in a separate bag. Place the chicken and oil in a separate sealed container.

When ready to prepare, add the chicken with broth, the oil and 1-1/4 cups near boiling water to the freezer bag. Stir well, seal tightly and put in a small cozy (insulated container) for 10 minutes. Fluff up and add the cashews.

Continued below.
Curried Chicken Cranberry Couscous — Cooked on a Camp Stove