Kvikk Lunsj 1.0

I am absolutely loving being a student again.  It’s such a luxury to only be responsible for your own learning.  Harvard is an amazing place, and I feel so lucky to be here.  But, there is a more work involved than I would have thought possible, and it doesn’t leave a whole lot of time for dilly-dallying.  Enter the American quick lunch.  No, it’s not a candy bar (this time).  It’s Israeli CousCous with Peas and Mint!  I made it in the morning as I was making breakfast.  So much better than eating out! -Amanda

Israeli CousCous with Peas and Mint

1/4 cup Israeli CousCous

1/2 cup boiling water

1 cup frozen peas

1 handful mint, chopped

1/2 lemon, juiced

1 tablespoon olive oil

salt and pepper

Optional:  diced avocado, slivered almonds, sauteed carrots or zucchini, etc.


1.  Pour the water over the couscous.  Let soak at least 10 minutes.  Don’t worry if it isn’t fully absorbed- you have a few hours before lunch.  You can also do this step ahead.

2.  Toss with remaining ingredients.

3.  Through in a reusable container, grab a fork and pack your lunch!


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