Backpacking Moroccan Chicken Couscous

Ingredients

• •½ cup couscous
• •1 cup dried apricots
• •¼ cup sliced almonds
• •1 teaspoon sea salt
• •4 teaspoons ras el hanout
• •2 packets olive oil packets
• •7 oz packet cooked chicken
• •1 packet True Lemon
• •5 oz water

Equipment

• • Backpacking Stove
• • Backpacking Pot

Instructions

1. 1At home: Place the couscous, apricots, almonds, ras el hanout, and salt in a resealable bag. Pack along with the olive oil packets and chicken pouch.
2. 2At camp: Bring ~5oz water and oil to a boil in your cookpot. Add the couscous, apricots, nuts, spices, and True Lemon to the pot. Stir to combine, add in the chicken, cover, and remove from heat.
3. 3Let stand for 5 minutes. Fluff with a fork and serve.