When on longer bushwalks, one is always looking for some tasty morsel to finish the day with. The contents have to be light so as not to weigh down your pack and not too bulky, that is where the idea of using Pearl Couscous came about.
We received a sample pack of Pearl CousCous in the mail, this is what Alloronan used to make her Pinenut and Cumin Beef on Blu Gourmet Pearl Couscous.
In my recipe the couscous formed the foundation with a mixture of additional items added. I threw in some dried vegetables from Tinderry Tucker, chinese mushrooms, vegetable stock powder, and some sultanas, the ingredients are flexible, it depends a bit on what’s in the cupboard and what you have left over from the last walk.
To cook you can wait until the flames die down and the fire is reduced to coals, then place your billy straight on the coals, making sure to stir regularly to keep it from sticking. The hardest part is waiting for it to cook, as after a strenuous days walk you’re always famished. Tasting every now and again to see how it is going only makes it worse as you get a tantalising preview of the wonderful flavour being produced.
Yum, now to the eating, sit back against a tree and listen to the river run, whilst the setting sun paints a moving pallet of golden colours on the western horizon.
My wife and I used some of these meals whilst on our sixteen day walk in Kakadu National Park in the Northern Territory of Australia. It’s a tropical area with some stunning scenery with lots of aboriginal art works hidden under rock overhangs, quite an adventure.