|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – February 2007
Meal-by-meal tips to please the whole family
All four food groups crammed into one easy-to-fix meal
2 cups whole-wheat couscous
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 oz. mozzarella cheese
4 oz. pepperoni
1 small red bell pepper (it will stay fresh for at least 3 days)
At home Pack couscous and herbs in a zipper-lock bag.
In camp Boil 4 cups water. Meanwhile, finely dice the cheese, pepperoni, and bell pepper. Once the water boils, remove it from the stove and stir in the couscous-herb mix. Cover and let stand about 7 minutes. Fluff with a fork and stir in the remaining ingredients.