Just Add Water: Vegetarian Curried Couscous

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 1

If you're used to snacking on sandwiches or cold appetizers at work, it's time to switch up your habit and switch to a healthy, hot lunch that's perfect for the office. Treat yourself to a delicious Mediterranean-style dish with couscous and vegetables. One of the benefits of couscous is that it steams in minutes. Mix all the ingredients in a container in the evening, take it to work in the morning, and at lunchtime, simply pour boiling water into the container and let it cook. Quick, healthy, and hassle-free!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup couscous
1/4 cup canned chickpeas, rinsed
6 cherry or grape tomatoes, quartered
3 Kalamata olives, halved
2 tbsp. carrots, grated on a coarse grater (about a third of a small carrot)
2 tablespoons fresh coriander leaves, coarsely chopped
1 tbsp unsalted butter
0.5 tsp curry powder
0.5 - 1 tsp harissa (optional)
1 lemon wedge
Special equipment: 450 ml heat-resistant container with lid

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, chickpeas, cherry tomatoes, Kalamata olives, carrot, lemon, harissa sauce, curry, cilantro

Cooking the dish according to the recipe:

Place the couscous in a heatproof container with a lid and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, 1/4 teaspoon salt, and harissa, if using.
Place a lemon wedge on top. Cover and refrigerate overnight.

When ready to serve, set the lemon wedge aside. Add 0.5 cups of boiling water to the container and stir until the water reaches the bottom. Cover and let steep until the couscous has absorbed all the liquid, about 6 minutes.
Remove the lid, squeeze the juice from a lemon wedge over the couscous, and stir again. Serve the couscous hot.

Categories:

recipe / Vegetarian dishes / Recipes for one / Simple and quick recipes / Quick lunches / Main courses / Cereals, legumes / Vegetables and mushrooms / Food Network - recipes / Arabic cuisine

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