Canoe-country couscous with apricots and pistachios

Eat promptly in the field. Four days cold. Keep optional feta and herbs chilled.

• Instant couscous1.5 cups
• Dried apricots0.5 cups
• Roasted pistachios0.5 cups
• Chickpeas1 can
• Lemon1 ea
• Ground cumin0.5 tbsp
• Harissa paste1.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 8 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for canoe-country couscous with apricots and pistachios, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 8 minutes at this scale. Bring to a simmer, finish, hold covered.
4. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
5. Leftover route: Eat promptly in the field. Four days cold. Keep optional feta and herbs chilled.
6. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.