Just-Add-Water Vegetarian Curried Couscous
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 411
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 60
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 555
- Total: 15 min
- Active: 5 min
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.