Archer Farms curry couscous is already seasoned and studded with vegetables, so it cooks into dinner with just water and a protein. Roasted chickpeas give it heft and crunch without slowing you down on a tired night.

Serves 2. 25 minutes, 8 at the stove.

About 590 calories a serving, 15 g protein, 81 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [180 g] curry couscous, curry (Archer Farms), to taste salt, to taste pepper, 2 tablespoons oil, 1 tablespoon butter, 1 can canned chickpeas, drained.

1. Heat 2 tablespoons oil in a small skillet over medium-high heat and add 1 can drained chickpeas with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir every minute or two until they are blistered and browned, about 8 minutes.8 min
2. While the chickpeas roast, bring 1 1/2 cups water to a boil in a saucepan. Stir in 1 cup curry couscous and 1 tablespoon butter, cover, and remove from heat.
3. Let the couscous sit covered until the water is absorbed, about 8 minutes. Fluff it with a fork, taste, and adjust salt and pepper.8 min
4. Divide the couscous between two bowls and top each with the warm roasted chickpeas and any oil from the pan.

Cook mode

Note Swap the chickpeas for a fried egg or canned tuna if you prefer. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with a squeeze of lime and a simple green salad.