This shelf holds one packet of Near East's curried couscous mix with dried vegetables built right in. A single box makes a complete weeknight dinner for two when you add quick-cooking chickpeas and a handful of spinach to stretch and bulk it out.

Serves 2. 25 minutes, 15 at the stove.

About 490 calories a serving, 21 g protein, 82 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a medium pan over medium-high heat, pour in the couscous mix with its seasoning packet and toast for 1 minute until fragrant, stirring often. Add 1.5 cups water, bring to a boil, then cover and remove from heat.5 min
2. While the couscous steams, drain and rinse 1 can of chickpeas and add them to a skillet over medium heat. Warm through for 2 minutes, stirring occasionally.2 min
3. Stir 2 cups fresh spinach into the warm chickpeas off the heat until wilted. Season with salt and pepper to taste.2 min
4. Fluff the couscous with a fork and divide between two bowls. Top each with the chickpea and spinach mixture and serve warm.

Note Swap the canned chickpeas for 2 cups cooked white beans or lentils if you have them. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve alongside plain yogurt or a simple cucumber salad dressed with lemon juice and salt.