Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.
Elizabeth Perrault, instructor of the Wilderness Gourmet course at the Cooking School of the Rockies, says good backcountry food doesn’t always mean more work. She first learned to cook on a camp stove in Africa while serving in the Peace Corps. “I didn’t have a fridge so I pushed the limit of fresh food, and used a lot of grains.” That experience made couscous one of her staple trail ingredients. But Perrault says her number one tip for improving wilderness dining is packing along a big hunk of hard cheese. Gruyere is her favorite for its rich flavor and lasting power on the trail.