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Ingredients:

  • 1 3/4 Cup Water
  • 2 TBS Extra Virgin Olive Oil
  • 1 TSP Salt
  • 2 TBS Dried Onion
  • 4 Sun Dried Tomatoes, roughly chopped (handful)
  • 4 Candied Ginger Pieces, roughly chopped (small handful)
  • 1 TSP Ras El Hanout Spice Mix
  • 1 TSP Dried Mint
  • 1 TSP Dried Basil
  • 1 TSP Dried Chive
  • 1 TBS Coconut Milk Powder 1 Cup Israeli Couscous
  • 2 TBS Dried Fruit (raisins, dates, etc.) Small Handful
  • 2 TBS Spiced Nuts (Curried Cashews are my fav) Handful

 Directions:

  • Add all ingredients except nuts into Jetboil and bring to a boil.
  • Just as the mix comes to a boil, lower heat to a simmer (as low as will keep a flame).
  • Stir mix a few times and cover, stirring occasionally for 10 minutes.
  • Taste after 5 minutes, checking for al dente pasta and a nice creamy texture.
  • Once pasta is cooked, add nuts and stir until mixed well. Enjoy!

Item Recommendations:

  •  Average 5 out of 5