This is no ordinary salad, this is a salad with substance!
I love to use a grain, rather than a leaf as the base of my salads because it bulks them out and will help to actually fill you up. Of course you can add leaves too if you fancy 🥬
This salad has come to uni and work with me many times and I'm sure it will become a staple in your lunchbox once you try it. It also works as a great side for a BBQ!
Ingredients: (makes 4 lunches)
1 cup couscous (uncooked)
1/4 cucumber, sliced, seeds removed
1/2 block feta cheese, cubed
Handful cherry tomatoes, halved
1/4 jar grilled peppers, sliced
1/4 cup olive oil
Juice of a lemon
Salt and pepper to taste
Put the couscous in a bowl with 3 cups boiling water and a pinch of salt. Leave for 10 minutes.
Meanwhile, prep the veg and feta and place in a large bowl.
After 10 mins, fluff your couscous with a fork.
Add the couscous to the veg/feta mix.
Pour over the olive oil and lemon juice, and salt and pepper to taste.
Mix well and serve.
This should keep in the fridge for 3-4 days.
Omit the feta to make vegan-friendly you could add avocado when serving, to add a good fat source.
Serve over mixed leaves if you like.
Works well as a side dish too!
Cook couscous in veggie stock for more flavour.