Trail Eats — Mushroom Rosemary Couscous


Israeli Pearled couscous

Heirloom Tomatoes

Crimini Mushrooms

White or Yellow Onion

Olive Oil


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. 


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.