SALMON, PISTACHIO AND SPINACH COUSCOUS WITH HUMMUS DRESSING
Small gas stove e.g. MSR Windburner, Jetboil or similar
Lightweight containers for dry ingredients
Ingredients - serves 2:
1.5 cups of water
7 oz couscous
1 oz shelled pistachios
1.75 oz spinach
1 red pepper, deseeded and diced
1 oz dried, soft apricots, sliced
1.75 oz salmon jerky
1 tbsp dried seaweed flakes such as dilisk or kelp
2 tsp olive oil
1 tsp ras el hanout spice blend (available from most good supermarkets)
Hummus dressing - blend together:
1 tbsp good quality hummus
1 tbsp olive oil
1 tbsp lemon juice
Store in a small squeeze bottle
Store the couscous in an insulated food flask, together with the salmon, apricots, dried seaweed, red pepper and spice blend. Bring the water to the boil and pour over the couscous. Add the olive oil, cover and leave to soak for 5 minutes.
To serve, mix well with a fork, add the pistachios and top with the hummus dressing.
A morning on the crag is rewarded with this heartwarming, nutritious lunch. Easy to prepare whilst on the hills and high in carbohydrate and protein ensuring you are fired up for the afternoons climbing ahead.