What’s for dinner campers
Camping meals can often be a challenge, especially when you care about how your meals taste. As you can guess I’m not really into the idea of canned beans and Chef Boyardee for dinner every night. But, at the same time, I would rather be at the beach paddle boarding than at the campsite cooking over a stove. We have our tried and true, go to recipes, that without fail always show up on the camping menu. B’s McB’s are one such recipe, but every so often I like to switch things up and add something new to the mix. I like recipes that are nutritious, delicious and also fast and easy.
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Chick Pea, Chorizo and Couscous Salad
adapted from Simply Great Meals
Ingredients
1 Spanish chorizo sausage, sliced
1 cup couscous
1 teaspoon vegetable stock powder
1 cup boiling water
1 15oz can of chick peas, drained
1 cup fresh cilantro leaves
Dressing
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 clove garlic, peeled and crushed (optional)
Instructions
Heat a cast iron pan and cook sausage, remove and set aside.
Add couscous to a bowl, mix in vegetable stock and pour in boiling water, stir until combined. Cover and allow to sit for 5 minutes. Use a fork to fluff up couscous.
Add chick peas, chorizo and cilantro to the couscous. In a small bowl combine dressing ingredients and whisk to emulsify.