On cold camp mornings, couscous is the quick-win breakfast that feels like more than it is. Bring your water or milk to a steady simmer, stir in the mix, then pull the pot off the flame and let it steam under a lid for a minute while you shake out sleeping bags and get coffee going.
Cinnamon wakes up fast in the heat, dried apples soften into sweet bites, and toasted walnuts add the crunch that’s hard to come by on the trail. It’s warm and satisfying without being heavy, and it won’t take over your stove time when the day’s miles are waiting.
To make it even easier, pack the dry ingredients in a small bag at home and keep the walnuts separate so they stay crisp. A small nonstick pot or a quick swirl of water right after serving keeps cleanup simple, even when you’re trying to break camp and get moving.
Spiced Apple Walnut Breakfast Couscous
Equipment
- Small pot with lid
- Spoon
- Camp stove
Ingredients
- 1 cup water
- 1/2 cup instant couscous plain or whole wheat
- 1/2 cup dried apples chopped
- 1/4 cup walnuts roughly chopped
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp unsalted butter or coconut oil
- 1 tbsp maple syrup for drizzling
Instructions
- Bring water to a boil in a small pot on your camp stove.
- Stir in salt, brown sugar, and cinnamon until dissolved.
- Add chopped dried apples and remove from heat.
- Pour in the couscous, stir, cover, and let sit for 5 minutes.
- Meanwhile, toast the walnuts in a dry skillet or over the flame for 1-2 minutes until fragrant (optional for extra crunch).
- Uncover the couscous and fluff with a fork. Stir in butter and half of the toasted walnuts.
- Scoop into bowls and drizzle with maple syrup. Top with remaining walnuts. Serve warm.