Salmon-Tomato Couscous

McGravin's Note:

I found this recipe on Backpacker.com, originally by Nicole Spiridakis. Because it's a backpacking recipe, all the ingredients are meant to be simple, light, and easy to carry in a backpack for up to a few days. I tried making this recipe on a solo outing, and it was delicious! I substituted a pouch of regular salmon for salmon jerky. Unfortunately, I didn't scale down the recipe and ended up with way more than enough food for just one person.

• Total Time: 10 mins
• Prep Time: 2 mins
• Cook Time: 8 mins

Ingredients:

Serves: 4

Yield: 12.0 oz.

• 1 1/2 cups sun-dried tomatoes, chopped
• 2 cups instant whole wheat couscous
• 6 ounces salmon, jerky
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Place the tomatoes in a pot and cover with three cups water. Bring to a boil and cook for two minutes.
2. Remove from heat, add the couscous, stir, and cover. Let sit for five minutes, or until all the water is absorbed.
3. Remove lid and stir in the curry powder, salt, pepper, and salmon. 

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