Be the envy of your office, class or dorm. Just prep this Mediterranean-inspired instant cup the night before, then add hot water, wait a few minutes and eat!
| Level: | Easy |
| Total: | 15 min |
| Active: | 5 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 15 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1/3 cup instant couscous
- 1/4 cup drained and rinsed canned chickpeas
- 6 cherry or grape tomatoes, quartered
- 3 pitted kalamata olives, quartered
- 2 tablespoons coarsely grated carrot (about 1/3 small carrot)
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon curry powder
- Kosher salt
- 1/2 to 1 teaspoon harissa, optional
- 1 lemon wedge
Instructions
- Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight.
- When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 411 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 555 mg |
| Serving Size | 1 of 1 servings |
| Calories | 411 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 555 mg |
Reviews
Go-to favorite for lunch. Hearty, delicious, and easy to prepare.