Since buying a Trangia cooker, I’ve been rethinking my camp menus. Simple spirit (alcohol) burners are great for getaways and amphibious treks, and cyclotouring, but they don’t lend themselves to complex meals. Of course, there’s a lot to be said for minimalist cuisine. After all, a minimalist menu doesn’t mean short rations. Far from it. Minimalism defines the approach, not the product. One‑pot or skillet entrées built on a carbohydrate‑rich base fit the bill nicely. Pasta is a long‑time favorite of mine, but while I’ve devised quick and easy ways to prepare it in camp, even the quickest skillet spaghetti dinner can sometimes be too much trouble. I could resort to freeze‑dried meals, I suppose, but I’ve managed without them for 30 years, and I see no reason to change now. Not when I have an easy alternative, anyway — one that’s both inexpensive and filling, a no‑cook option that only requires that I boil water or broth.

And just what is this magic dish? Couscous!…Read more…

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