June 26, 2017

Chef Dan's Rockin Moroccan Couscous

  • 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


  • 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!
Tagged Dinner

Chef Dan A Boston native, chef and heli-skiing guide Dan Janjigian graduated from the University of Vermont, where he earned a degree in Mechanical Engineering. While in the Green Mountain State, Dan honed his snowboarding passion. After graduation, his love for exploring and living in the mountains brought him to Jackson, Wyoming, where he now works as a chef and guide. Through the years, Dan has achieved American Avalanche Institute Level III certification and become a Wilderness First Responder. Every spring, he heads north to Valdez, Alaska, where he fuses his culinary and alpine passions at the Alaska Rendezvous Heli-Skiing Lodge. Dan has become a master at cooking in the backcountry and carries a Jetboil in his pack because they are reliable, compact and efficient.