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–+ servings
Steaming couscous mixed with cinnamon and chopped dates in a camping pot over a camp stove.
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Moroccan Camp Cinnamon Date Couscous

A warming, spiced couscous breakfast with cinnamon, dates, and toasted almonds. Quick and fragrant, this North African-inspired bowl brings a sense of adventure to dawn at camp.
Servings 2 bowls
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Equipment

  • Small pot
  • Spoon
  • Knife

Ingredients

  • 1 cup instant couscous
  • 1 cup water
  • 1/2 tsp ground cinnamon
  • 1/3 cup chopped dates
  • 1/4 cup toasted almonds sliced
  • 1 tbsp honey
  • 1/4 tsp salt

Instructions

  • Bring water, cinnamon, and salt to a boil in a small pot.
  • Stir in couscous and chopped dates. Remove from heat, cover, and let stand for 5 minutes.
  • Uncover and fluff with fork. Stir in honey and sprinkle with toasted almonds.
  • Serve warm.

Notes

Couscous cooks fast and is ultralight for backpackers. Use a double-layer freezer bag for pre-packed dry mix.
Calories: 638kcal
Course: Breakfast
Cuisine: Mediterranean
Keyword: make ahead, one-pot, quick meal, vegetarian

Nutrition

Calories: 638kcal | Carbohydrates: 142.4g | Protein: 16.3g | Fat: 2.2g | Saturated Fat: 0.1g | Sodium: 405mg | Fiber: 7g | Sugar: 34.8g