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Israeli Couscous with Broccolini and Chili Flake



  • 1 cup israeli couscous
  • 1 tablespoon olive oil
  • 2 cup water
  • 1 cup chicken bouillon cube
  • 3 tablespoon grated parmesan
  • 2 tablespoon butter


Baking Directions:

Pre-trip preparation:Place the couscous and the trimmed broccolini in separate small Zip-Lock bags.

Wrap the Parmesan cheese and the chili flakes separately in wax paper or plastic wrap to make little packets.

Campsite preparation:In a 1-1/2 to 2 quart pan, warm the olive oil and add the couscous.

Stir and allow the couscous to toast lightly in the oil.

Add ½ cup water and the bouillon cube (crushed) and continue to stir as if making risotto.

When the couscous has absorbed most of the water, add the broccolini and another 1/2 cup of water, continue stirring and adding water 1/2 cup at a time until the couscous is tender and creamy in texture and consistency.

(Should take approximately 2 to 2-1/4 cups of water) Add the butter, chili flakes and Parmesan cheese, and stir until combined and creamy.

Adjust seasoning if necessary.