Just Add Water: Vegetarian Curried Couscous

Ingredients:

• 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

Preparation:

1. 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.
2. Place a lemon wedge on top. Cover and refrigerate overnight.
3. 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.
4. Remove the lid, squeeze the juice from a lemon wedge over the couscous, and stir again. Serve the couscous hot.