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!
Recipe courtesy of Food Network Kitchen
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Just-Add-Water Vegetarian Curried Couscous
Total:
15 min
Prep:
5 min
Inactive:
10 min
Yield:
1 serving
Level:
Easy
Total:
15 min
Prep:
5 min
Inactive:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

Special equipment: a 16-ounce lidded heat-safe container

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.

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