In the summer, I tend to cook less often — I prefer to spend time out on a patio or at the park than in the kitchen. So simple dishes that are tasty and super quick to prepare are a must — and I’m adding this campfire couscous recipe to my rotation. I like the sweetness from the dried fruit, and the crunch from the peanuts (and remember, peanuts are healthy for you!) — and I’m always looking for carb recipes since I’m apparently always marathon training, haha.

(Oh, I added parsley to my dish, mostly because I wanted a bit more colour to the dish. I bet this recipe would taste just as good made with quinoa instead of couscous, too!)

1 Tbs peanut oil

1 carrot, sliced

2 cups water

1 cup couscous

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp ginger

Pinch cinnamon

Pinch cayenne

Pinch cloves

Pinch ground coriander (optional)

1/4 cup dried apricots or cranberries, slivered

1/4 peanuts, coarsely chopped

Heat peanut oil in pot over medium heat. Add carrot, cooking until just tender. Add water and bring to a boil. Add couscous and spices and stir.

Cover and remove from heat. Let stand until liquid is absorbed, about 4 to 5 minutes. Add in apricots or cranberries and peanuts.

For tips on how to switch up the dish a little, check out the recipe over on the Peanut Bureau of Canada site.