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No-Fuss Couscous Lunch

If you’re going to be spending a lot of time at work, you want to eat healthy food. But if you’re like most people, fast food and takeout joint options quickly become your go-to meals throughout the week.

For the 20% of meals eaten away from home, here is an exciting and convenient way to organize your food and prevent overspending or overeating.

You don’t have to spend a small fortune to buy single-use packaging, not to mention the amount of single-use packaging involved in just one week of buying takeaway lunches!

This couscous salad is an all-veg take on the classic tabouli. It doesn’t have any meat and is packed full of seasonal produce. This meal requires very little prep, and the only piece of equipment you need to have at work is a kettle.

This 10-minute couscous dish is made using vegetables and spices. Ready in just 10 minutes, this recipe is a great one to use when you come back from work and need a quick meal.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 1

Ingredients:

  • 1/2 cup dry couscous (approx.70g)
  • 2 spring onions(scallions)
  • 1 cup of spinach
  • 1/2 red pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp vegetable stock powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried sage
  • 1 tbsp oil

Equipment Required:

  • Frying pan
  • knife
  • chopping board
  • kettle
  • tupperware box

Method:

  1. Use a Tupperware box or a ceramic bowl to mix the couscous, spices (paprika, veg stock, garlic and herbs) and boiling water together. Put it aside for about 5 minutes until all the liquid has been absorbed and then fluff it up with a fork!

2. Chop peppers, onions, and spinach

3. Heat up the oil in a pan.

4. So easy, simply add vegetables into the pan and sauté for five minutes before adding the sultana. Leave for another minute before emptying the contents into a takeaway container to eat on the go or a bowl if you’re eating in.

5. When it’s time for lunch, add 200ml of boiling water to your container, cover it with a lid and leave for 5 mins to cook. Once cooked the container will keep your meal warm for up to 4 hours.

Use sweet pointed peppers, or bell peppers if that is what you have on hand.

If you’re not a fan of sage, replace it with a herb of your choice – thyme, basil, parsley, dill, or even mixed herbs!

Feel free to use your favorite type of oil – just pour, dip and enjoy! If you’d like your dish to have more of a kick, why not try using oil infused with chili, basil, or garlic.

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