|Italian Seasoned Bread Crumbs||1/2||Cup||38||3||8|
|Spaghetti Sauce Mix||2||Tbs||12||0||0|
|Parmesan Cheese, Shelf Stable||1/2||Cup||2||16||4|
|Tuna, 2½-Ounce Pouch||1||Pouch||0||1||16|
|Calorie Percent Carb-Fat-Protein||54%||30%||16%|
|Percentage of Daily Calorie Goal (4,500)||24%|
|Cost Per Meal||$3.89|
|Weight Per Meal||12.5 Oz|
At Home or in Town: Write “Italian Tuna Couscous” with a permanent marker on a quart freezer bag. Measure out and pack the dry ingredients in the bag. Pack the oil in a container. Tuck the tuna pouch with the freezer bag. On the Trail or at Camp: Add 1-1/2 cups near boiling water, the oil, and the tuna to the freezer bag. Stir well, seal tightly, and put in a cozy for 10 minutes. Fluff the couscous and eat.
Post Pacific Crest Trail follow up: With the Italian bread crumbs, this recipe was true trail glop. And not very edible. Sans bread crumbs, and the Italian Tuna Couscous was pretty good. Dropping the bread crumbs but adding an additional tablespoon of olive oil would keep the calories in the meal up.
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