JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS

Just-Add-Water Vegetarian Curried Couscous image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 11

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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

Steps:

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.