Five minutes of preparation to lunch:
Prepare couscous in the bottom of a mason jar (it's a one to one ratio of couscous to boiling water + some salt, though today I added leftover carrot top pesto instead of salt). Water should be absorbed in five minutes, which is just enough time to...
Slice cucumbers, cherry tomatoes, and blanched green beans, salt & pepper them, then layer on top of prepared couscous with some sliced olives.
Drizzle the whole deal with some balsamic vinegar and olive oil, then enjoy cold or at room temperature for lunch.