This healthy and easy-to-prepare couscous will satisfy your crew in a flash, and clean-up is a breeze. Prepared ahead of time, it’s a great option for a fuel-up after a long paddle or hike.
1 tbsp (15 mL) peanut oil
1 carrot, sliced
2 cups (500 mL) water
1 cup (250 mL) couscous
½ tsp (2 mL) salt
¼ tsp (1 ml) ground cumin
¼ tsp (1 mL) ginger
pinch of cinnamon
pinch of cayenne
pinch of clove
pinch of ground coriander (optional)
¼ cup (60 mL) dried apricots or cranberries, slivered
¼ cup (60 mL) peanuts, coarsely chopped
Heat peanut oil in pot over medium heat. Add carrot, cooking just until tender. Add water and bring to a boil. Add couscous and spices and stir.
Cover and remove from heat. Let stand until liquid is absorbed, about 4 to 5 minutes. Stir in apricots or cranberries and peanuts.