While traveling across Europe by bicycle, I had to learn to improvise and make quick and easy, but also delicious and wholesome, meals.  The catch: all of these meals had to be cooked over a beer can filled with flammable alcohol.  Pasta, cous cous, and other quick grains were a staple due to their caloric value and light weight.  Carrying a few of your favorite spices can kick the dullness of eating the same thing day after day.  This curry recipe is made with cous cous, but can be modified easily using any of your favorite ingredients.  It’s also even easier to make when you can control the heat.  Enjoy!

Prep time: 1 minute

Cook time: between 10 and 15 minutes


  • 2 c/500 g dry cous cous
  • 5 dates, chopped
  • 1.5 tbsp peanut butter
  • 2 tbsp creamed coconut
  • 2 tsp curry powder
  • 8.5 oz/250 g tofu, cubed (optional)
  • 4 c water
  • 1 tsp olive oil
  • salt to taste


Bring 4 cups of lightly salted water to a boil. Add couscous, set aside, and allow to soak and expand.  In a separate saucepan, heat olive oil over low-medium heat.  Add tofu, turning frequently.  When lightly browned on each side, add peanut butter, creamed coconut, dates, and curry powder.  Stir frequently.

*If you are free camping/cycling/traveling lightly and only have 1 pot/pan, cook the tofu, remove, then cook the couscous.  The ingredients for the sauce should then be added while the couscous is still hot, to allow for melting.  Stir frequently.

*Goes well with personal pitas

Yields 4 servings