help convert this couscous recipe to dry ingredients?

[Kim_NC]

I want to convert the following couscous recipe to dry ingredients that can be given as an 'In The Jar' gift.

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Couscous with Spring Vegetables

1 can (14-1/2 oz.) chicken broth
3 Tbsp. Dijon mustard
1 pkg. (10 oz.) couscous
1/2 tsp. lemon peel, grated
1/2 c. red peppers, chopped
1 bunch green onions, sliced(about 1 cup)

Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended.

Add remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Fluff with fork.
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I have dehydrated red pepper and green onions. The broth, lemon peel and mustard could be done with boullion, dry lemon peel and dry mustard.

How much of the dry ingredients should I use to get the equivalent fresh measurements? I'm thinking of writing the instructions to say rehydrate the red pepper and green onion, then complete the dish.

I'd really appreciate suggestions on the measurements and method. Thanks.

 

[willowcol]

My best guess would be a little less the 2 teaspoons chicken boullion, I would measure the peppers ect before you dehydrate them and seperate them a bit in the dehydrater so you will know you have the right amount. If they are already done I might just put in about 1/4 cup or less. The mustard and lemon peel is tricky but I would think it wouldn't take much lemon at all to equal 1/2 of a teaspoon. maybe try 1/4 teaspoon and just make 1 batch and taste it to help you see if you need more or less. Good luck.