Couscous + Parmesan cheese = enough for end of day?

[Gregory Stein]

Hi, I'm really trying to save up some weight so I'm testing the following "system":

Equipment needed:

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1) 650ml Toaks light pot with lid – 80 gram
2) Sea-To-Summit Alpha light long handle spoon – 12 gram
3) Classic Starlyte stove – 16 gram
4) Zelph's windscreen – 20 gram
5) Zelph's pot stand – 9 gram
6) Single plastic bag for oven – 3 gram
7) minibic lighter – 11 gram

So all this results in 151 gram cooking kit.

Method:

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1) Boil 500ml of water
2) put some couscous into the plastic bag
3) pour hot water into the plastic bag (300ml)
4) put 1 teabag into pot with remaining 200ml
5) mix the couscous with water well and put the plastic bag back into pot with water and teabag
6) put the pot into cozy
7) wait
8) remove the plastic bag from the pot and put it in cozy. The cozy will hold the plastic bag just like it was in a pot
9) Eat right from the plastic bag in cozy
10) drink tea with some Parmesan cheese

This is pretty simple and minimal set. So first of all, what are your thoughts?

Second, I tested this kombo and it works. For fat/protein I pick Parmesan cheese which is pretty close to 50/50 on fat/protein. Is it good idea at all?

Couscous maybe replaced with thin rice noodles. They also work well in this method.

Thank you!

Greg.

[Rick Reno]

Your system sounds great, especially sticking your bag back in the pot to "simmer."

I'm Just not sure that would be. Enough food for me, but of course you could do the same with noodle dishes, mashed potatoes, and customize however you want.

I might also want to go with a pot larger than 650.

Thanks for the great idea!

[Greg Mihalik]

Depending on your couscous, you may be able to let it hydrate unattended in a well insulated cozy, with no need to "simmer" in the pot. 15 minutes does it for us.

Rice noodles – add hot water, place in cozy, wait. No "simmer" needed.

[Gregory Stein]

I put the bag into pot not just for simmer, but because this technique eliminates the need for plate/cup; but still you can eat from the "cozy" and drink from the pot. And yes, we have a lot of different couscouses here in Israel (it's very popular and is 'our national food'). The one I buy is cooked 5 minutes after just adding hot water.

[Roger Caffin]

You might get enough calories that way, but it will be AWFUL boring!

Cheers

[Sarah Kirkconnell]

Couscous doesn't need to be cooked. It is precooked! Anyhow, you can put it in a freezer bag, cover with water and let sit for 10 minutes, fluff up.

Now then.

Couscous is unsalted pasta. Add in dry boullion powder for flavor, some freeze-dried veggies and or meat for more texture and always, always, some fat (like olive oil) and yeah, a ton of parmesan.

http://blog.trailcooking.com/2015/04/14/love-couscous-looking-for-recipes/

[Greg Mihalik]

"It is precooked!"

Not necessarily in Upper Galilee

[Sarah Kirkconnell]

OK: the Israeli style pearl couscous isn't precooked. Tiny couscous is.

[Gregory Stein]

Roger, what do you mean by "boring"? The cooking or the food?
Thanks.

[Gregory Stein]

Thanks Sarah! Really good advice on boulion powder and dried veggies. I'm a vegetarian so no meat for me :)

Actually olive oil always goes into couscous in Israel, but this means it should be packed in small bottle that could leak…

[Roger Caffin]

> Roger, what do you mean by "boring"? The cooking or the food?
Oh, the food, definitely.
Cook any way you want.
My 2c.

cheers

[Sarah Kirkconnell]

Can you get the olive oil packets? They are very strong, and don't leak – and are pre-sized for a meal :-)

[Tim Zen]

You will need a lot of oil to help with the lack of fiber in the couscous (not to mention the cheese too).

[Bob Shaver]

Being a carnivore, adding some precooked bacon or freeze dried sausage would improve that recipe for me. Plus, I could not eat that day after day. I need variety. If all you are going for is sufficient calories to not starve, just eat oatmeal.

[Kate Magill]

I add freeze-dried beans (Fantastic Foods refried beans, or split peas, or lentils) to couscous to round out the amino acid profile and add flavor. A few dried veggies–peas, carrots, bell peppers, sundried tomatoes, can be nice too. :-)

I prefer the small couscous b/c it doesn't need to be simmered.

[Paul McLaughlin]

I did the JMT, 19 days on basically two dinners:
"The Light Brown Glop" – couscous and lentils
"The Dark Brown Glop" – brown rice and black beans.
Both with additions of dried veggies.
Yes, it got boring. But it did the deed. And it became entertaining after a week or so.
"say, Steve, are you going light or dark tonight?" "Gee, I dunno. I'm feeling in kind of a dark mood"
And renditions of "I Dream of Jeannie with the Light Brown Glop"

[Author]

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