Coconut Couscous

Coconut Couscous
  • Yield: 2 servings

Meg Letson, of Scottsboro, Ala., first prepared this dish on a 3-inch backpacking stove during a winter trek of Alabama’s 110-mile Pinhoti Trail. Now she’s teaching kids the joys of cooking on the trail through her adventure company, Nomad Backcountry Adventures.


1cup water
2 garlic cloves, chopped
1tablespoon olive oil
1/2cup uncooked couscous
1/4cup chopped dried apricots
1/4cup raisins
1 1/2tablespoons curry powder
1/4teaspoon cayenne pepper
1/8teaspoon salt
2tablespoons chopped pistachios
2tablespoons shredded coconut
1/4cup chopped green onion


  1. Bring water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions.

—Recipe by Meg Letson, Scottsboro, Ala.

Nutritional Info *per serving

  • Calories 472
  • Fat 14g
  • Sodium 181mg
  • Carbohydrate 79g
  • Fiber 9g
  • Protein 10g