This latest recipe was inspired by a pasta salad I used to make and eat on the Playa. That of course reminded me of all the adventures to be had there. While people bring out a wide variety of contraptions to simulate a real city - there is something enriching about going without certain creature comforts for a week. If I were to go back, I would take a similar approach to the one I do backpacking. I hope this recipe is useful for some Burners - unless you are running a cooking camp, quick meals leave more time for play and art gazing.
Chicken Pesto Couscous - 2 - 2 person servings
For pesto
1 1/2 cups packed basil leaves
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp fresh ground pepper
2 Tbsp pine nuts
2 Tbsp water
1/4 cup herbed feta cheese
Puree the basil, pine nuts, garlic, salt, pepper and water in blender or food processor. Spread pesto mixture out on to fruit roll sheets and place in dehydrator. Crumble herbed feta evenly over pesto mixture. Dehydrate at 95% for eight hours or overnight. When dry, distribute evenly between two Ziploc bags. Set aside.
For rest of salad
1 cup whole wheat couscous
2 can or pouch of chicken (packaged similar to tuna)
6 sun dried tomatoes, diced
4 Tbsp pine nuts
2 packets olive oil
Put 1/2 cup couscous and 2 Tbsp pine nuts in each Ziploc bag containing the pesto. Divide sun dried tomatoes evenly between the two bags. Remove as much air as possible from each bag and mark 3/4 cup H2O on each bag with a Sharpie.
On the trail:
Boil 3/4 cup of water for each bag of pesto salad. When water boils, pour in contents of bag, chicken from pouch and packet of olive oil. Cover and let sit for 10 minutes. Stir with a fork and enjoy!
Note: you can also make this in the morning and then pack into containers to eat at a lunch break.
