Ingredients
Israeli Pearled couscous
Heirloom Tomatoes
Crimini Mushrooms
White or Yellow Onion
Olive Oil
Rosemary
Salt, Pepper
Red Chili Flakes
To cut down prep time on the trail, combine olive oil, rosemary, S+P and chili flakes in a small mason jar before your trek.
Directions
Dice your heirloom tomatoes and mix with salt, pepper, and red chili flakes and a few tablespoons of olive oil. Set aside and let your tomatoes soak up the flavor.
Clean mushrooms (note: dampen a tea towel and rub any dirt off of the fungi, rising them with water will add unwanted moisture). Once sufficiently cleaned, dice your mushrooms and onions.
Heat olive oil in a cast-iron pan and add mushrooms and onions with rosemary, salt, and pepper.
Once onions are translucent and mushrooms are sauteed to taste move mixture into a bowl and set aside.
Using the same pan, cook couscous according to boxed directions. We love this one.
Once ready, combine mushroom-onion mixture with couscous, top with marinated heirloom tomatoes, garnish with rosemary, and enjoy! Left-overs? Serve with over-easy egg for breakfast.
Solstice & Co. 