Backpacking chicken marbella
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Couscous with prunes, olives, oregano and a pouch of chicken: a camp version of the classic Marbella, ready in about 7 minutes.
Ingredients
- ½ cup couscous
- ½ cup dried prunes chopped into bite-sized pieces
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 broth packet
- 1 tablespoon olive oil or 1 olive oil packet
- 1 (7 oz) pouch chicken
- 1 (2.5 oz) pouch pitted green olives
- 2 vinegar packets (optional)
Equipment
- zip-top bags
- saucepan
Directions
At home
- Put the couscous, prunes, oregano, brown sugar, salt, and garlic powder in a small zip bag.
- Pack the chicken, olives, oil, broth, and vinegar on their own (small packets can ride inside the couscous bag).
On the trail
- Bring ½ cup (4 oz.) water to a boil.
- Add the broth packet, olive oil, couscous mix, and chicken; stir well.
- Take off the heat, cover, and let stand for 5 minutes.
- Fluff with a fork, then stir in the vinegar (if using) and olives.
Notes
Couscous contains wheat.
Nutrition
Serving: 238g | Calories: 573kcal | Carbohydrates: 71g | Protein: 38g | Fat: 16g | Saturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 1222mg | Potassium: 692mg | Fiber: 7.1g | Sugar: 24g | Vitamin A: 525IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ½ cup couscous counted as dry couscous, olive oil or 1 olive oil packet (the first choice counted), chicken counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.