Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
As part of our camping menu, we created this dish to reuse leftover Campfire Couscous with Zucchini and Pine Nuts from the previous night’s dinner. But even if you aren’t roughing it, this cold mix of Israeli couscous, mint, peppers, and pine nuts is a great alternative to pasta salad and travels well to picnics and barbecues.
Game plan: We roasted our bell peppers over the fire as we prepared dinner the night before. Just let them cool in their skins, then place in the cooler overnight. The following day, simply remove the charred skins, slice the peppers, and eat. If you don’t want to bother with fresh peppers, however, it’s fine to use the jarred variety.
See more camping recipes, or use those leftover bell peppers in our stuffed pepper recipe.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...