A hint of sweet with plump fresh veggies will cheer you up after a long hard slog up the side of the mountain!

Serves: 2 (large portions)

Ingredients at Home

227g ground meat (pre-dehydrated weight)
1/4 - 3/4 cup Breadcrumbs (depends on the type of meat chosen) 1 large bell pepper (8 Tbsp bell peppers - post dehydrated measurement)
4 Tbsp dried zucchini (post dehydrated measurement)
4 Tbsp dried onions
4 Tbsp dried carrots (post dehydrated measurement)
2 tsp orange zest
2 Pinches salt
2 Pinches ground black pepper

Camp Ingredients

2 1/2 cups water (the water label on the ziplock has been fixed here on the blog)

Serve with

1/2 cup couscous
1/2 cup water

Directions at Home

1. Combine the ground meat with breadcrumbs. Use less breadcrumbs for beef and more for chicken. Work the breadcrumbs into the raw meat with your fingers. Breadcrumbs allow more liquid to penetrate the dried meat when you rehydrate it, so it turns out tender every time. Break the meat into small pieces and cook in a frying pan over medium high heat until lightly browned and fully cooked, stirring continuously. Remove from heat and squeeze between paper towels to remove moisture. Spread the cooked meat on the dehydrator trays (the solid fruit leather trays are best for this or add parchment to your regular trays) and dry at 145°F (63°C) for approximately six hours. The meat will be hard when fully dry.
2. Wash and slice bell peppers and zucchini into 1/8-1/4 inch thick slices. Dehydrate on medium for 6-10 hours.
3. Wash and peel carrots. Slice into 1/8-1/4 inch thick slices then blanch for 1 minute before dehydrating on medium for 2-4 hours.
4. Dehydrate onions or purchase in the bulk food section at the grocery store.
5. Combine all the dried items, spices, powders and other ingredients in a large freezer style ziplock bag. In a small separate ziplock add 1/2 cup couscous and add this little bag to the larger bag.

Directions at Camp

1. Boil 2 1/2 cups of water, then turn off the heat and add the ziplock contents. Allow to soak for 10 minutes (we use this time to set up camp). Do not add the couscous yet.
2. In a separate pot, boil 1/2 cup water. Once boiled add couscous and stir gently until combined. Allow to sit while you boil the other pot.
3. Bring the main meal to a boil and allow to cook for 1-2 minutes.
4. Serve with couscous and enjoy!

Inspired by Backpacking Chef