Israeli Pearled couscous
White or Yellow Onion
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.
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.