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

Instructions

1. Special equipment: a 16-ounce lidded heat-safe container
2. 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.
3. 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.