Sometimes, you just crave a hot, comforting meal.

When camping, especially in colder climates, it makes all the difference in order to revive your spirits and elevate your internal temperature.

This minimal-ingredient and big-taste couscous recipe is perfect for those times — or just about any night of the week, when you want to whip up a healthy dinner in a hurry.

What we particularly love about the combination of couscous and curry is that, well … what's not to love? Couscous and curry make such a delicious pair.

Beyond that, the flexibility to add just about any vegetable or other ingredient variation to this is endless, and the rich curry flavor as a base works with just about anything you want to throw into the mix.

Curry Couscous recipe courtesy of SUP Magazine editor Will Taylor.


Olive oil

3-5 carrots

2 cloves garlic

1 medium onion

1 can coconut milk

4-5 tbsp red curry paste

1 cup couscous

1 bunch green onions or chives


Dice up carrots, onion and garlic.

Add olive oil to warm dutch oven.

Add carrots, onions and garlic, and sauté until lightly brown.

Add can of coconut milk.

Add curry paste.

Cover and let simmer for a few minutes until slightly thickened but still liquid.

Add 1 cup couscous.

Cover and let simmer until couscous is completely done.

While simmering, chop chives or green onions.

Serve warm with topping of choice sprinkled on top. Enjoy!

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