AJ 04 • Three Square

Three Square

Spring backcountry meals: a protein-packed scramble, portable granola bars, and eight-minute couscous

By Megan McDuffie & Michael van Vliet
Issue 04

Spring is when most of us start thinking about getting back out on the trail. It’s a time to dig out the old gear from last season and incorporate the new kit we’ve received (or bought ourselves) over the holidays. The mountains might still be covered in snow and the cold temperatures stubbornly linger, but once the conditions are right, we want to be ready. So while you’re prepping your gear for another season of backpacking, perhaps you’d like to update your backcountry cooking repertoire as well. Here are three meal ideas to inspire you to get back out there and spend some quality time under the stars.

Pacific Northwest Scramble

Pacific Northwest Scramble

We subscribe to the belief that a good day on the trail starts with a good breakfast. Too often for us, a day has unraveled because we started our morning with little more than a handful of granola or a single packet of instant oatmeal. Now we focus on getting a solid foundation of protein to keep us fueled throughout the hours.

This scramble combines powdered egg crystals and salmon jerky to deliver a lightweight yet extremely hearty breakfast. We used OvaEasy egg crystals, which, unlike the chalky powdered eggs of old, taste just like the real thing. For the salmon, we used a company called Dear North, which offer an assortment of flavored jerkies to appeal to even longtime fish skeptics. Combine this with a few dashes of dill, and you have a savory, protein-rich breakfast that will keep you fully powered all the way until lunch.

Serves 2  |  Total time: 7 minutes
Ingredients
  • ½ cup OvaEasy
  • 1 cup water
  • ½ teaspoon salt
  • 2 ounces salmon jerky
  • 1 teaspoon dried dill
Directions
  1. Mix the OvaEasy, water, and salt in your cook pot, stirring until smooth and no lumps remain.
  2. Cook over low heat, stirring frequently to scramble the eggs, 5–7 minutes total.
  3. Add the jerky and dill once the eggs have completely cooked through and serve.
PB&J Granola Bars

PB&J Granola Bars

Peanut butter and jelly isn’t just a nostalgic childhood favorite, it’s a go-to staple for many experienced backpackers as well. There’s just something about the sweet and salty combination that makes them an irresistible lunch option.

While we love a good PB&J sandwich, we wanted to see if we could condense our favorite flavors into a more portable form—something that could be tucked into a backpack without getting mutilated after a few hours on the trail. These PB&J granola bars are the answer.

Makes 6 bars  |  Total time: 30 minutes
Ingredients
  • 1½ cups oats
  • ½ cup jam
  • ¼ cup peanut butter
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • ¼ cup chopped peanuts
Directions
  1. Preheat oven to 350°. Line a 9- by 5-inch loaf pan with parchment paper or foil.
  2. Spread the oats on a baking sheet and toast in the oven for 10 minutes, stirring at the 5-minute mark to ensure they toast evenly. Remove from the oven and set aside.
  3. Heat the jam, peanut butter, sugar, oil, and salt in a small saucepan. Simmer for about 3 minutes over medium heat until slightly thickened, stirring constantly. Dump the toasted oats into the pot and stir until they’re thoroughly coated.
  4. Transfer the mixture to the lined loaf pan in an even layer. Press the chopped peanuts into the top of the mixture.
  5. Bake the bars for 15 minutes until golden brown. Remove from the oven and allow to cool. Remove from the pan and cut into bars.
Moroccan Chicken Couscous

Moroccan Chicken Couscous

Dinner serves as the glorious reward after putting in a long, exhausting day, so the stakes to get it right are pretty high. There’s nothing worse than discovering a meal isn’t quite your cup of tea but you have to suffer through it anyway because you’re starving, so you want something exciting but not too exotic.

This Moroccan chicken couscous bridges the gap perfectly. It has an exciting flavor combination—apricots, almonds, and Moroccan spices—but also delivers hearty basics like chicken and couscous. There’s enough going on flavor-wise to pique your interest without throwing you for a total loop. Know what else? It’s an extremely fast meal to cook, faster than most boil-in-bag meals, so it’s pretty much ready to eat as soon as you are.

Serves 2  |  Total time: 8 minutes
Ingredients
  • 1 cup couscous
  • 1 cup dried apricots, chopped
  • ¼ cup sliced almonds
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 tablespoons olive oil
  • 7 ounces chicken
  • 1 cup water
Directions
  1. At home: Place the couscous, apricots, almonds, and spices in a resealable bag. Place the olive oil in a small resealable container (or pack along single-serving packets).
  2. At camp: Bring 1 cup water and oil to a boil in your cook pot. Add the couscous, apricots, nuts, spices, and chicken to the pot. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork or spoon and dig in.
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