2 cups whole-wheat couscous

6 cloves garlic
2 onions
2 red bell peppers

1 1/2 cups dried corn
2 cubes vegetable bouillon

2 cans white beans

2 cups sun-dried tomatoes, chopped
2 teaspoons dried basil

2 teaspoons dried oregano


1 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper
½ cup olive oil



At Home 

Drain and rinse the beans, then double-bag in zip-top bags. Combine salt, pepper, and spices in another zip-top bag. Transfer oil to a spillproof container.



In Camp
Boil 2 1/2 cups water. Add the vegetable bouillon and stir. Add couscous; remove from heat and cover. Let sit for five minutes, or until the water is absorbed. While couscous is cooking, slice garlic cloves and chop onion and bell pepper. Heat oil in a skillet over medium heat and add the garlic, onion, pepper, and spices. Cook for five minutes, until the pepper is tender. Add the beans, sun-dried tomatoes, corn, and ¼ cup water. Cook three more minutes, until the vegetables are heated through. If desired, add more water to make more sauce. Pour the chili over the couscous and serve. 



Prep time 10 min
Cook time 15 min
Price $5 per serving

Weight 4 ounces per 
serving

Serves 4

Calories 937

Fat 33 g

Carbs 146 g

Protein 29 g