Meet my lunch.
I have to admit I don't make lunch for work very often. By the time we've had dinner, gone through Cooper's bedtime routine and then get cleared up, the last thing I can be bothered with is making lunch and to be honest by that point I'm usually sitting at my laptop, either working on my blog or writing for one of the online or print magazines I freelance for.
Now I think about it, the only time I actually make lunch for work is if I make it at the same time as dinner or if it's leftovers.
As I prepared all the Mediterranean ingredients for my pasta I thought why not prepare more and pop some couscous on for lunch tomorrow?
I don't cook my couscous in a pan. As ever I like my meals to be as easy as possible. I pop my couscous in a bowl, top it with vegetable stock (for extra flavour) and walk away. Once it's soaked up all the liquid I fluff it up with a fork. There's absolutely no need to cook couscous in a pan.
My couscous salad was full of sundried tomatoes, roasted red peppers (I like the jarred peppers from Cooks & Co), capers and pickled baby beets. I also mixed some dairy free pesto (I like Sacla or Mr Organic) and fresh basil through the couscous.
The final dish tasted amazing and left me thinking why don't I make lunch for work more often?
|Roast Veg & Mozzarella Salad|
It's the 200th anniversary of the design, so they kindly sent me some pieces from the collection to celebrate. They didn't ask for a review, just to mention where they're from if I was asked and I thought you might be interested.
They have some rather good reductions on their seconds page. I'm very very tempted! I already have one of their salad bowls which is rather gorgeous.
Mediterranean Couscous Salad
A colourful couscous salad with roasted red peppers, sundried tomatoes, capers and baby beets as well as a few added ingredients for extra flavour and tips on achieving the easiest fluffy couscous.
- 100 g couscous
- 150 ml vegetable stock (made with ½ vegetable stock cube)
- ½ large roasted pepper
- 5 large sundried tomatoes
- 3 pickled baby beets
- 1 heaped tbsp capers
- a large handful of fresh basil
- 2 heaped tsp dairy free pesto
- a good grinding of black pepper
1. Pour the couscous in a bowl and cover with the vegetable stock, give one stir, then leave.2. Chop the peppers and sundried tomatoes.3. Dry the beets in kitchen paper, then quarter them and tear or chop the basil.4. Once the couscous has absorbed the liquid, fluff with a fork and add your ingredients.5. Mix through some pesto and season with black pepper.6. Enjoy!
Yield: Serves 2 (lunch)
More couscous lunch inspiration:
- Tomato and Lentil Couscous Salad from Gingey Bites
- Giant Couscous Salad from Penelope's Pantry
- Syn Free Tabbouleh (Slimming World) from Penelope's Pantry
- Spice-Roasted Cauliflower and Broccoli with Warm Olive Couscous Salad from Family Friends Food
- Bulgur, Couscous and Puy Lentil Salad from Tinned Tomatoes