Modified from a recipe on trailcooking.com

Ingredients

• 1/3 cup couscous
• 1 teaspoon onion powder (not onion salt)
• 1 teaspoon dried mint flakes
• 1/3 teaspoon lemon-pepper mix
• 1 packet shelf-stable balsalmic vinaigrette dressing (about 3 tablespoons)
• 3-oz pouch of shelf-stable tuna

Pack all of the dry ingredients in a quart-sized freezer bag. Pack the the tuna and the salad dressing separately.

To serve, add 1/3 cup cool water to the freezer bag. Stir, then seal tightly and let sit for 10 minutes. Add the tuna and stir to combine. Eat out of the bag.

This this is very messy (drippy), plus the tuna and oil-based dressing are difficult to clean up. If you're in bear country, you need to be careful not to spill, and you need to wash everything with soap and water after lunch. This negates some of the convenience of a cold lunch.