Do you have a bag of baby carrots sitting idly in the produce drawer of your fridge that you bought with the best of intentions?  Me too. So I tossed them into the Cuisinart (though you could just cut right to the chase and buy them pre-grated), put some whole wheat couscous on the stove, and ran my knife through some crunchy romaine and cilantro. This is a practically-instant lunch, for those mornings when you sleep through your alarm and are wearing the same outfit as yesterday, but are trying real hard to make good on those noble intentions of yours.  If you have another second to whip out the can-opener, this would be so good with chickpeas, too. --Sarah McColl

Carrot Cilantro Couscous Salad with Tahini Dressing
1 cup prepared whole wheat couscous
1 cup grated carrots
Generous handful of chopped cilantro
Shredded romaine

Stir together couscous, carrots, and cilantro.  Try to say that three times fast.  Then heap on top of those romaine lettuce leaves.

Tahini Dressing
1 tbsp. tahini
1 tbsp. water
A squeeze of lemon

Stir it all together. Pour over salad. Dash out the door. You are so good at life.