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!