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Chef Corso | 07.02.2019

Cheers the good old U.S.A. on your holiday weekend trek with this fast, filling, and fun recipe. You finally booked some time off from work. You were lucky enough to get that permit or reservation you’ve been waiting for. You’re getting out there and enjoying the outdoors. Fantastic! But you need to eat well.

I’m pretty sure you have your main go-tos: chili mac, wraps with dried beans, or roasted hot dogs. I think you can do better, and I have the recipes to prove it. I’m CHEF Corso, and I created MONTyBOCA​​​​​ to revolutionize the outdoor space one meal at a time. Rather than dreading your camp kitchen, I want to change the way we eat and experience the outdoors.

Fueled by 20+ years of experience as a classically trained chef, I’m creating the best trail-tested recipes and providing a path for easy, fast, and flavorful meals in amazing locations. I’ve partnered with Outdoor Project to bring you a new recipe every week, and that’s just the tip of the iceberg of what you can find at MONTyBOCA.


Red, White, and Blue Couscous. Chef Corso.

Independence Day is right around the corner. Maybe this trip, try something new and fun during the holiday weekend with a Red, White, and Blue Cous Cous. This recipe focuses on fresh, real ingredients rather than packaged meals, and:

  • has just six ingredients;
  • takes 20 min to make;
  • and weighs only 2.6 pounds (1.2 kg).

It’s easy, filling, and a great way to salute your trek! And by the way: This recipe is vegetarian and can easily be made vegan by taking out the cheese. Find a downloadable and printable recipe below.

Go Outside. Eat well. Share the tasty experience.


Click to print this recipe.

MONTyBOCA​​​​​​ serves the camping, hiking, fishing, hunting and other outdoor communities looking to elevate their meals. The company is headquartered in Seattle, Washington, but all recipes are trail-tested all over the world. Follow along on Instagram @montyboca and on YouTube at Chef Corso.


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