Couscous Curry Ginger

Ingredients: 

3 cups couscous 3 tbsp powdered shortening 1 tsp ground ginger 2 tsp curry powder 3/4 cup cashews 1 1/2 cup dehydrated vegetables

Cooking Equipment: 

Pot Nalgene Bottle

Cooking Time: 
10 min
Serves: 
2
Instructions: 

At home, combine all of the ingredients except the vegetables in a Ziploc bag. Bag the dried veggies separately and put them inside the bag with the remaining ingredients.

In the morning, dump the veggies into a Nalgene bottle and cover with water so that they will rehydrate during the day.

To prepare - add all ingredients to 4 cups boiling water and simmer for 5 - 10 minutes, until tender.

Comments: 

Based on a recipe from Backpacker Magazine April 1996

Vegetarian Recipe: 
Yes
Dehydrated Meal: 
Yes
Preparation Difficulty: 
simple