The Happy Camper: Super Good Couscous Camp Meals

Have you ever tried couscous? Here are four mouth-watering recipes with couscous as the star ingredient.

Couscous is one of my favourite base ingredients to create endless camp meals. It’s a grain-like pasta, made by mixing flour and water to form a paste which is then formed into small grains and dried. The best part is that a single handful can feed an entire group, and it cooks up in less than a minute—you simply add hot water and let it sit. Any local grocery store will have it in stock, but I prefer purchasing it at bulk food stores. The prices are always cheaper.

Here are some of the best couscous-based camp meals you can easily make on your own.

Moroccan Couscous

Kevin Callan



1 cup couscous

1 ½ tsp curry powder

1 cube vegetable bouillon

1/4 cup dehydrated red and green peppers

4-5 diced sundried tomatoes

1/4 cup pistachios

1 clove of garlic

1 ½ cups water


Bring the water to a boil and mix in all the ingredients. Over moderate heat, cook for one to two minutes. Let it sit off heat for three more minutes and serve.


Mexican-Style Couscous

Kevin Callan



1 cup couscous

1 cube vegetable bouillon

2 tbsp dried vegetables

2 tbsp dried red and green peppers

2 tbsp dried corn

1/4 cup of a mixture of black beans and red organic beans

1 tsp onion powder

1 tsp parsley

Big dash of garlic

1 can of dehydrated tomato paste

2 ½ cups water


Pre-soak the beans in a container (a spare Nalgene bottle works well) for an entire day. Then, to prepare the dish, first reconstitute tomato paste in ½ cup of boiling water with the dried vegetables, dried peppers and dried corn. Set the sauce aside and boil the beans in one cup of water for 20 minutes. Then, place the cooked beans in with the couscous—mixed in with the vegetable bouillon, onion powder, parsley and garlic—and let it boil in one cup of water for one to two minutes. Finally, add the tomato sauce and serve.

Couscous Salad

Kevin Callan



1 cup couscous

1 cup dehydrated corn, black olives and red and green pepper

1 cube vegetable bouillon

4 tortillas

For the dressing (made at home and placed in a sealed container):

2 tbsp Club House Greek Seasoning

½ cup vegetable oil

½ cup balsamic vinegar


Boil two cups of water. Add couscous, dried vegetables and the bouillon cube. Set aside for five minutes. Fluff with a fork and pour the dressing into the couscous mixture. Serve warm or cold in rolled-up tortillas.

Couscous with Apricots and Almonds



1 cup couscous

1 cup dried apricots

1/4 cup almonds

1 bouillon cube

1 tsp. nutmeg

1 Tbs. honey or brown sugar

2 cups


Boil two cups of water. Remove from heat and add couscous, sliced apricots, almonds, nutmeg and honey. Stir and set aside for five minutes. Serve.

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