Tahoe Chicken Curry

Tired of energy bars and trail mix? With a little advance preparation, you can whip up this gourmet dinner courtesy of Mark Bogan, who insists it's as good as he's had in many restaurants.

3 5-oz cans light chunk chicken
8 oz frozen peas
1 cup couscous
1 1/2 teaspoons curry powder
1/4 teaspoon pepper
1/2 cup unsalted halved cashews
1/2 cup raisins
2 chicken bouillon cubes
2 cups water

At home:
Dry chicken and peas in food dehydrator. In a bowl, combine chicken, peas, and everything but the bouillon cubes and water. For ease in cooking, you may want to divide this recipe in 2 equal portions in plastic bags, as the full recipe (which makes 2 servings) really fills the Jetboil.

On the trail:
Bring water to a boil. Add bouillon cube(s). Add dried dinner mix. Cook 1 min. Remove from heat and let sit for 5 min. The wonderful insulating properties of the Jetboil neoprene sleeve keeps the food warm for a long time!