Spiced Apple Walnut Breakfast Couscous
Warm, cinnamon-scented couscous studded with dried apples and toasted walnuts makes a quick, comforting breakfast that’s light on your pack but big on flavor. This dish comes together in minutes over a camp stove, perfect for chilly mornings by the lake or trailhead.
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.
Notes
Instant couscous requires no simmering—just boiling water. Pre-chop and portion ingredients before your trip for a nearly effortless breakfast. Cleanup is minimal and the dish is easily doubled for larger groups.
Nutrition
Calories: 636kcal | Carbohydrates: 103.1g | Protein: 10.7g | Fat: 25.2g | Saturated Fat: 3.7g | Sodium: 259mg | Fiber: 7.3g | Sugar: 49.4g