I was trying to make "Almond-Tomato Couscous Salad" from the book called "Backcountry Cooking – from pack to plate in ten minutes," but I couldn’t find "tomato flakes" at the store. So, I just bought two packages of Near East brand couscous – one pine nut flavor and one Mediterranean flavor. I mixed them together, divided into four ziplocks, and packed. All you have to do is add about 1 cup water at breakfast to the bag, and the couscous will be ready to eat at lunch! It soaks up all the water and expands. It's awesome.

Recipe submitted by Matthew Farnell <http://www.farnellfamily.com/>