Curry Cous Cous
Cooking time: 10-5 minutes | Servings: 4
A perfect remedy for tired feet! Both creamy and warming. The curry powder brings the heat while the sundried tomatoes provide loads of umami. All you need is a spork and a mouth.
PRIMUS | TREKKING & EXPEDITION
Ingredients:
533.3 ml coconut milk
533.3 ml couscous
1.3 cube vegetable stock
8 sundried tomatoes
533.3 ml boiled chickpeas
2.7 tbsp curry powder
Olive oil
Salt & pepper
Instructions:
PREPARE AT HOME
01
Measure the ingredients and put into jars.
COOK OUTSIDE
01
Put the coconut milk, vegetable stock, olive oil, sundried tomatoes and curry powder in a pot and bring it to a boil.
02
Add the cous cous, take off the heat, cover with a lid and let it rest for 5 minutes.
03
Stir the cous cous and add olive oil and the canned chickpeas.
04
Season with salt & pepper to taste.
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