Preparation

Couscous is the ultimate dorm room grain—it doesn't need cooking, just steeping, like the world's most satisfying tea. This recipe captures the sweet-savory-spicy magic of Moroccan cooking in a vessel designed for instant mac and cheese. Your roommate will ask what smells so good. Tell them it's called having standards.

Preparation

1. In your mug, combine the couscous, harissa paste, cumin, cinnamon, and salt. Mix the spices through the dry couscous.
2. Add the chickpeas and dried fruit, distributing them evenly.
3. Pour the boiling water over everything and stir once to ensure all the couscous is submerged.
4. Cover the mug tightly with a plate or small cutting board and let it sit undisturbed for 5 minutes. This is crucial—no peeking!
5. After 5 minutes, uncover and fluff the couscous with a fork, mixing in the plumped fruit and warmed chickpeas.
6. Drizzle with olive oil and top with nuts and fresh herbs.
7. Let cool for 1 minute before eating (it will be volcanic).

Flavor Variations: Swap harissa for curry powder and use cashews for an Indian-inspired version, or use tomato paste and oregano with feta cheese for a Greek direction. The beauty of couscous is that it's a blank canvas that happens to cook itself.