Watch as I demonstrate how to dehydrate your own food easily for the INCREDIBLE cold soak recipe to take on the trail with you.
SWEET & SALTY COUSCOUS + CHICKPEA SALAD

Nutritional breakdown and Cooking Instructions:
¼ cup 24g (70) dehydrated chickpeas 189Cal C-120 (65%) P-40 (19%) F-29 (14%)
1/4 cup wet (30 slices dry/6g) kalamata olives 60Cal C-5 (8%) P-0 F-55 (92%)
¼ cup 35g raisins 124Cal C-120 (96%) P-4 (4%) F-0
1/3 cup couscous 227Cal C-178 (80%) P-38 (18%) F-11 (2%)
35ml olive oil (2 tbsps) 315Cal C-0 P-0 F-315 (100%)
Pinch onion powder
Pinch dried dill
Total: 915Cal C-423 (46%) P-82 (9%) F-128 (45%)

SOAK CHICKPEAS OVERNIGHT
Boil 35-45MIN
Spread on paper towel and air dry for 45min
Dehydrate at 170f for 6hrs
Evenly spaced on parchment paper
Safe for 6 months

Olives 135 for 8 hours
1 jar 325ml yields 185 nice slices + leftover chunks (185 fits the 5 trays perfectly)

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