Preparation

Couscous is perhaps the most dorm-friendly grain on earth—it doesn't even need cooking, just steeping. Add harissa and you've got a meal that tastes like you spent hours over a tagine instead of minutes in front of a microwave.

Preparation

1. In your mug, combine the chickpeas, harissa paste, olive oil, and cumin. Mash about half the chickpeas with a fork to create a creamy base while leaving some whole for texture.
2. Microwave for 45 seconds to warm the chickpeas and bloom the spices.
3. Add the instant couscous and diced apricots to the mug, stirring to distribute everything evenly.
4. Pour the boiling water over everything, stir once, then cover the mug tightly with a small plate or plastic wrap.
5. Let it sit undisturbed for 5 minutes while the couscous absorbs the liquid and the apricots plump up.
6. Uncover and fluff with a fork, breaking up any clumps.
7. Top with slivered almonds and fresh mint, and serve with a lemon wedge to squeeze over the top.

The sweetness of the apricots balances the fiery harissa perfectly, while the almonds add crunch and richness. It's a complete meal that happens to be vegan, though you'll be too busy enjoying it to notice.