December 6


No Fuss Couscous Lunch.

By Gladys Wangari

December 6, 2021

Eating healthy food sounds simple in theory, but if you spend a big portion of your time at work, you know the pain of preparing your meals for the week at the start of every workday.

Many workplaces lack a cafeteria or a choice of shops nearby. Even when there is a canteen at work, there is no guarantee of healthy options.

Buying items from health stores can cost a lot of money, and that doesn’t even consider the amount of single-use packaging involved in just one week of buying takeaway lunches!

This couscous recipe requires very little preparation, and all you need to have at work is a kettle.

Alternatively, couscous can be made ahead of time and taken into work or school, or simply prepared as a dish when you are short on time.


  • 1/2 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


1.Add spices (paprika, veg stock, garlic, and herbs) to couscous in a Tupperware box or ceramic bowl.

2. Chop the spinach, peppers, and onions.

3. Heat the oil in the pan.

4. Add onion and green pepper to the pan and sauté on high heat for 5 minutes. Add sultanas, empty the contents of the pan into your takeaway container or a bowl if you’re eating in.

5. place 200ml of boiling water in your container, cover, and cook for 5 mins.

Peppers with thinner walls, like sweet pointed peppers, cook quicker; regular bell peppers can also be used.

If you don’t like sage, you can use a different herb (as long as it’s fresh!)–thyme, basil, parsley, dill, or even mixed herbs!

If you’d like more of a kick, why not try using oil infused with chili, basil, or garlic.

Gladys Wangari

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