SALMON, PISTACHIO AND SPINACH COUSCOUS WITH HUMMUS DRESSING
SALMON, PISTACHIO AND SPINACH COUSCOUS WITH HUMMUS DRESSING
Media: Trail Running

SALMON, PISTACHIO AND SPINACH COUSCOUS WITH HUMMUS DRESSING

Recipe for a Rock Climber
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SALMON, PISTACHIO AND SPINACH COUSCOUS WITH HUMMUS DRESSING

Equipment needed:

Small gas stove e.g. MSR Windburner, Jetboil or similar

Spoons

Lightweight containers for dry ingredients

Water bottle

 

Ingredients - serves 2:

1.5 cups of water

7 oz couscous

1 oz shelled pistachios

1.75 oz spinach

1 red pepper, deseeded and diced

1 oz dried, soft apricots, sliced

1.75 oz salmon jerky

1 tbsp dried seaweed flakes such as dilisk or kelp

2 tsp olive oil

1 tsp ras el hanout spice blend (available from most good supermarkets)

 

Hummus dressing - blend together:

1 tbsp good quality hummus

1 tbsp olive oil

1 tbsp lemon juice

Store in a small squeeze bottle

 

Method:

Store the couscous in an insulated food flask, together with the salmon, apricots, dried seaweed, red pepper and spice blend. Bring the water to the boil and pour over the couscous. Add the olive oil, cover and leave to soak for 5 minutes.

To serve, mix well with a fork, add the pistachios and top with the hummus dressing.

 

Nutritional advice:

A morning on the crag is rewarded with this heartwarming, nutritious lunch. Easy to prepare whilst on the hills and high in carbohydrate and protein ensuring you are fired up for the afternoons climbing ahead.

 

 

 
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