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!
  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: 1 serving
Save Recipe


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


Special equipment:
a 16-ounce lidded heat-safe container
  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Couscous Upma

Greek Shrimp and Couscous

Israeli Couscous Tabouli

Tomato-Ginger Couscous

Early Autumn Roasted Vegetables with Couscous

🤤 More Drool-Worthy Recipes