I’m always hungry when we go on bikepacking trips. The nearest pub to a planned bivvy spot is always a temptation, but the trouble is, once I’m fed and warmed up, I struggle to carry on riding into the night. For me, having a bite to eat once I’ve settled down for the evening is much more enjoyable. So I thought I’d share a favourite bikepacker supper that is couscous with vegetables, harissa (for a darn good kick of heat) and almonds for a boost of protein. It’s a variation on a meal that I’ve eaten on Fridays when bikepacking in Morocco, when the locals celebrate the end of the religious week.
Harissa is key to giving an authentic flavour to this dish as it combines chillies, garlic, peppers and spices in a prepared paste. I use shop bought, but you could make your own if you’re inclined.
This is an ideal dish for bikepacking because it’s super light to carry, takes up hardly any space and cooks in five minutes.
One of the loveliest things about it is that the vegetables I use were grown on our allotment during the summer and dried so we would have enough for some nights out in the hills.
Dehydrating our vegetables
Bikepacker Supper: Couscous with vegetables and harissa
Serves 2, or 1 very hungry person
100g dried couscous
10g dried onion
10g dried courgette(zuccini)
5g dried carrot
230g boiling water
2 tbsp olive oil
2 teaspoons harissa
Almond flakes (as many as you like)
Dried apricots (as many as you like)
Divide couscous and dried vegetables into two serving bowls.
Add half the boiling water into each bowl and mix thoroughly. Leave to stand for 5 minutes.
Drizzle a teaspoon of olive over each portion then add a spoonful of harissa.
Sprinkle on as many almonds as you like and for a little bit of finesse, place an apricot in the middle.