Trail food: Flathead Valley curry couscous [Vegan]

I just got back form an amazing backpacking adventure  into the Flathead River Valley. This area lies directly west of Waterton park in the southeastern tip of British Columbia and I have been spending the majority of my summer campaigning to have it protected under National Park jurisdiction (click here for more details on how you can take action).

I prepared some light weight meals to pack along which turned out to be quite delicious. Here’s one of them:

Flathead Valley curry couscous:

½ cup dry couscous (I used garlic olive oil couscous to add flavour)
1 bunch of kale
1 cup chickpeas
1 tbsp of curry powder
½ tbsp salt
1 tbsp vegetable oil


1. At home: rip up kale, drizzle with oil and curry powder, bake in baking dish at 350F for about 20 minutes or until crispy. Dehydrate cooked chickpeas in a dehydrator (you can also just use non-dehydrated chickpeas which would reduce soaking time, but remember this adds weight to the pack). Combine kale and chickpeas in a separately from the couscous in a zip-lock bag. It’s okay if the kale gets crushed.

2. On the trail: Soak chickpeas and kale in 2 cups of water for an hour, until chickpeas feel soft-ish. Bring mixture to a boil, then add couscous and let sit for 10 minutes. You can drizzle with extra olive oil to add nutrient value.


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