"Italian inspired couscous tossed with meat and cheese." - Sounds yummy to us.

From: Trail Cooking Website (www.trailcooking.com)


  • 2/3 cup of couscous
  • 1 Tbsp sun-dried tomatoes
  • 1 Tbsp diced dried bell peppers
  • 1 Tsp dried oregano
  • 1 Tsp dried basil
  • 1/4 Tsp dried garlic, powder or diced
  • 1 Tbsp olive oil (1 packet)
  • 4 oz shelf stable pre-sliced pepperoni slices (see notes)
  • 2 oz mozzarella cheese (see notes)


  • Add 1 cup of water to your cooking system and bring to a boil
  • Turn off the stove and add in the dry ingredients, oil and pepperoni.  Stir well, put the lid on tightly and let sit for 10 minutes.
  • Dice the cheese, fold in and let sit for a minute.


Shelf stable pepperoni is often sold next to the deli meats in grocery stores but doesn't need to be kept cold until opened.

For the mozzarella cheese, use 2 pieces of string cheese.  It is fine to carry for a couple days, it will get soft but is edible.

Item Recommendations: 

  •  Average 4.5 out of 5