Just-Add-Water Vegetarian Curried Couscous

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!]

Total Time:
15 min
Prep:
5 min
Inactive:
10 min

Yield:
1 serving
Level:
Easy

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
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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