Whether as a fast, healthy dinner or make-ahead lunch to take to work, this 10-minute vegetarian meal fits the bill.
1 1/2 cups dry couscous
1 seedless English cucumber
1 cup grape tomatoes
1 cup pitted Kalamata olives, drained
1/4 cup loosely packed fresh parsley leaves
1 cup roasted garlic hummus
Cook the couscous according to package directions.
Meanwhile, halve the cucumber lengthwise and thinly slice. Cut the tomatoes and olives into halves. Finely chop the parsley.
Divide couscous among 4 serving bowls. Top couscous with cucumber, tomatoes, and olives. Season with salt and pepper to taste. Spoon ¼ cup hummus onto each. Garnish with the parsley. Squeeze the lemon juice on top.