|Cheese, Babybel Mini White Cheddar||4||Pcs||0||20|
|Smoked Salmon, 3-Ounce Pouch||1||Pouch||1||4||21|
|Calorie Percent Carb-Fat-Protein||41%||37%||22%|
|Percentage of Daily Calorie Goal (4,500)||21%|
|Cost Per Meal||$3.53|
|Weight Per Meal||10.5 Oz|
At Home or in Town: Write “Salmon White Cheddar 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 wrapped cheese and salmon pouch with the freezer bag. On the Trail or at Camp: Add 2 cups near boiling water, the oil, the unwrapped cheese, and the salmon 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: Salmon White Cheddar Couscous was okay. Nothing great. Since salmon in pouches was both expensive and hard to find in stores in trail towns, I substituted tuna for the salmon. I also quite buying Mini Babybel cheeses and used regular cheddar cheese instead. Instead of buying spices, I started getting flavoured packages of couscous. A box of couscous makes two freezer bag meals. I just had to be careful to put half the spice packet from the box in each zip lock bag of couscous. These changes — tuna, cheddar, and flavoured couscous — became a standby meal for me on the trail.
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