Campfire One-Pot Tomato, Chickpea & Olive Couscous

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner in one pot on the camp stove or fire grate, built almost entirely from cans and pantry staples that ride in the bag with no cooler space. Onions soften in olive oil, tomatoes and chickpeas simmer down, then the couscous steams off the heat while you set the table. Bright with lemon, salty with olives, and ready in about 25 minutes.

Ingredients

• 4 tbsp olive oil, divided
• 1 yellow onion, chopped
• 1 1/2 tsp dried oregano
• 1 tsp salt and black pepper, to taste
• 1 14.5 oz can diced tomatoes, with juice
• 1 15 oz can chickpeas, drained and rinsed
• 1/2 cup pitted kalamata olives, halved
• 1 1/4 cups water
• 1 cup dry couscous
• 1 lemon, cut into wedges

Instructions

1. Set a large pot with a lid on the camp stove over medium heat, or on a grate about 6 inches above steady campfire coals (not leaping flames). Add 3 tablespoons of the olive oil and the chopped onion and cook, stirring often, for 5 to 6 minutes, until the onion is soft and translucent.
2. Stir in the oregano, 1 teaspoon salt and a few grinds of black pepper and cook for 30 seconds, until fragrant.
3. Add the diced tomatoes with their juice, the chickpeas, the olives and the water. Raise the heat and bring to a full rolling boil, then let it bubble for 3 minutes, stirring once or twice so nothing sticks to the bottom.
4. Stir in the couscous, make sure it is fully submerged, then cover the pot and pull it completely off the heat. Let it stand undisturbed for 8 minutes.
5. Uncover and fluff with a fork, scraping up any thick tomato from the bottom. Drizzle with the remaining 1 tablespoon olive oil, squeeze over lemon wedges to taste, season with more salt and pepper, and serve straight from the pot.
6. Notes: keep the lid on tight while it steams; wind steals heat fast outdoors.

Chef's tips

Nutrition (per serving, estimated)

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