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–+ servings

Mediterranean Couscous

5 from 1 vote
High in carbs, protein and Vitamin C, this tasty vegetarian meal will keep you full and energized! It can also be made vegan.
COOKING METHOD: Dehydrating
Course Main Course
Servings 1
Print Recipe Pin Recipe
Prep Time 15 minutes
Dehydrating Time 20 hours
Total Time 20 hours 15 minutes

Notable Equipment

  • 1 Dehydrator

Ingredients
  

  • ½ cup couscous
  • 3-4 tbsp dehydrated feta cheese, omit if making vegan or dairy-free, see notes for rehydrating adjustments
  • 2 tbsps dehydrated or sundried tomatoes
  • 2 tbsps dehydrated green bell peppers
  • 1 tbsp dehydrated red onions 
  • 1 tbsp dehydrated olives
  • ½ tbsp greek seasoning (or combo of oregano, thyme, parsley, marjoram, onion powder & garlic powder)
  • ⅙ tsp pepper
  • 1-2 dashes salt

Instructions

  • Simply combine all ingredients in a sealable container.

SPECIFIC DEHYDRATING INSTRUCTIONS:

    Dehydrating Feta Cheese:

    • 1. Chop or crumble and spread out feta cheese in dehydrator (it’s best to use a mesh liner) and dehydrate at 135℉ for approx 10 hours. 
    • Note: Because they require the same temperature, you can dehydrate the feta and vegetables at the same time.

    Dehydrating Vegetables:

    • 1. Dice green bell pepper (devein and remove seeds), into somewhat congruent sized pieces
    • 2. Slice olives into ⅛ thick slices (if not pre-sliced)
    • 3. Slice onions and tomatoes into approx ¼" thick rounds (chop into smaller pieces once dehydrated) This is less tedious and help retain more of their flavour
    • 4. Arrange vegetables on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping as much as possible). 
    • 5. Place in dehydrator and dehydrate at 135°F for about 8-10 hours.
    • Note: Because they require the same temperature, you can dehydrate the feta and vegetables at the same time.

    Notes

    • Feta cheese & olives are considered higher-risk ingredients when it comes to at-home dehydrating for long-term storage. For added food safety, consider storing your prepped meal in the freezer until you’re ready to head out on your trip.
      To learn more about high risk ingredients, check out our post Dehydrating Dont’s: Foods to Avoid and Ingredients to Handle With Care
    • Pro-tip: Label the container you're storing it in with the rehydrating instructions 
    • If omitting feta cheese: reduce the amount of water to rehydrate by 1/4 cup 
    • Dehydrating time may vary (the thickness, water and fat content of the ingredients, as well as the humidity and altitude of your environment will impact dehydrating time)
    Links to Dehydrating Specifics: 

    Nutrition

    Serving: 1gCalories: 500kcalCarbohydrates: 76gProtein: 21gFat: 12gSaturated Fat: 6gCholesterol: 33mgSodium: 581mgFiber: 4gSugar: 9g
    Keywords: dehydrated recipe

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