Backpacking Breakfast Bowl
Recipe by: Whitney
This savory breakfast couscous bowl is perfect for busy mornings, camping trips, or fueling up before a long hike. Coach Whitney makes it while car camping in the backcountry because it’s simple, nourishing, and built to fuel long days outside. With a good balance of carbs, protein, fiber, and healthy fats, it keeps you full and energized for hours. Minimal prep, simple ingredients, and easy to scale whether you’re cooking in your kitchen or over a camp stove.
Ingredients:
1 cup pearled Israeli couscous
2 Applegate chicken sausages
2 cups shredded and massaged kale
1 cup chopped rainbow carrots
1 oz goat cheese (any flavor you like!)
1/2 avocado
Salt and pepper (season to your liking)
2 tbsp olive oil
Instructions:
In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just simmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).
Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with salt and pepper. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
In a separate pan, sauté cut up chicken sausage and carrots until soft. Add in the kale and cook down with a cover over the pan approximately 5 minutes.
Mix together with the cut avocado and goat cheese topping and enjoy.
Macros for 1 serving, makes 2 servings:
465 calories
24g protein
36g carb (8g fiber)
25g fat
