In the American West, forest fires have sadly become a common occurrence. Often, the lightweight backpacker’s favorite of an alcohol stove is not allowed for various reasons. When these open flame bans occur, a person has to use a canister or a white gas stove instead. There is another choice. A choice that works well with not only open flame bans but also with the hot weather often found in conjunction with these stove bans: Going stoveless. Going stoveless is another tool to have in the backpacker’s kit. Going stoveless makes for less of a futz factor when in camp and can be wonderful for those who just want to quickly eat and then bed down for the evening. Very typical behavior after a long hiking day with less time spent in camp.

This No-cook Mediterranean couscous and chicken recipe is a wonderful and savory no-cook meal. Most of the preparation is done at home. And what is wonderful about this dish is that is also makes a very tasty hot meal for those who prefer more traditional camp fare.

This dish is enough for two people or one very hungry thru-hiker.

Ingredients

• ⅔ cup couscous
• 1 chicken pouch, 7 oz.
• 2 tablespoons pine nuts (walnuts are less expensive and may be substituted)
• ¼ cup dried tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoon lemon pepper
• ½ teaspoon garlic powder (enjoy a strong garlic flavor? Add a whole teaspoon.)
• 2-3 dashes of salt to taste
• 3 tablespoons olive oil or olive oil packets

At Home

1. Add all ingredients but olive oil and chicken in a resealable plastic bag. Mix ingredients thoroughly.
2. Olive oil should be transported separately. An 8 oz. sports drink bottle for the olive oil is perfect. Another alternative is to purchase small packets of olive oil from Amazon.com.

In Camp

1. Add chicken and olive oil to prepared dried ingredients in plastic bag.
2. Add one cup water.
3. Mix thoroughly.
4. Wait 30-45 minutes and then eat.

Another method of preparing this meal is to use what many no-cook advocates call the “Peanut Butter Jar stove”. About 30-45 minutes before meal time, simply add all ingredients, including water, to any lightweight plastic jar that seals well and then place the jar in the pack. The meal “cooks” while hiking. When it is time to eat, simply remove the plastic jar from the pack and then eat directly out of the jar. Easy peasy!

Editor's Note: This recipe originally appeared in Issue 27 of TrailGroove Magazine. You can read the original article here.