Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins
Every since moving out, meal prepping our lunches for work has become a regular thing – it’s more money saving and it’s simply easier to control the healthy lifestyle we are trying to create, and with having this blog and just in general, we love trying new dishes to have for work.
What also makes our meal prepping easy are the food containers we use, recently we’ve been using the standard Tupperware, you know them takeaway ones but we’ve been introduced to Locksy Ultraclip’s* soup containers and salad bowls. They are life changing, much better quality and the ones with compartments are just life!
I don’t know what essentials you have in your cupboard, but we have 1kg of penne pasta, couscous and rice, so you know 9 out of 10 we’re having one of those bases for lunch. We’ve always thought that couscous is so underrated but we love it, it’s so versatile and super easy to make.
This dish tastes just as good without the meat and is so full of flavour – there’s a lot of ingredients but all compliment each other!
– 1 cup uncooked couscous
– 1 1/2 cups small broccoli florets
– 1/2 cup finely chopped red onion
– 1/3 cup shredded carrot
– 2 tablespoons white wine vinegar
– 1 1/2 tablespoons olive oil
– 1 1/2 teaspoons curry powder
– 1 teaspoon bottled minced fresh ginger
– 3/4 teaspoon salt
– 1 can chickpeas, drained and rinsed
– 3/4 cup crumbled feta cheese
1. Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. While couscous stands, boil broccoli florets, covered, for 3 minutes or until tender.
3. Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
Disclaimer: we were sent this product (*) in exchange for a review. But as always, all our opinions and photos are our own.
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