While the oven in my dorm was broken, I discovered an incredibly easy microwaveable meal. Couscous, which is made from semolina wheat and is popular in North African cuisine. Just put it in a microwaveable bowl with a little olive oil or butter and equal parts water, add any additions you’d like, and nuke it. It’s filling and has tons of protein. There are tons of couscous recipes out there to try, but usually just add whatever I have, beans, cheese, spices, anything.
Couscous with lentil beans and spinach, and a side of some cherry tomatoes.
Couscous with chickpeas, dried cranberries, and garlic and herb feta cheese.
The first time I made this version, I put the chickpeas in the microwave with the couscous and began to hear violent popping noises during the nuking. Turns out the chickpeas were popping out of their skins and bouncing all over the microwave in bursts of couscous confetti. It was a messy learning experience, but tasty nonetheless.