LUNCHBOX COUSCOUS

By á-27074

Ingredients

• 2 cups couscous (dry)
• 2 cups water
• 2 teaspoons salt
• 1 teaspoon sweet paprika
• 2 tablespoons vinegar
• 1 tablespoon butter
• 1 teaspoon thyme (dried)
• 1 teaspoon rosemary (dried)
• 1 teaspoon garlic granules
• juice of half a lime
• 2 cups spinach leaves, chopped
• 1/2 cup spring onion, chopped
• 1 cup sun-dried tomatoes, chopped
• 1 cup goat’s milk feta cheese, cubed
• 1/2 cup whole black olives
• 1 cup roasted pumpkin, cubed
• a dash of olive oil

Details

Adapted from cookrepublic.com

Preparation

Step 1

Bring water, salt, paprika, thyme, rosemary, garlic granules and butter to a boil in a large saucepan. Remove from heat. Add the couscous and vinegar and set aside for 30 minutes until completely cooled. Fluff up the couscous gently with a fork.

Add lime juice, olive oil, pumpkin, sun-dried tomatoes, olives, feta cheese, spinach and spring onions. Toss gently until mixed evenly.

Pack in lunch containers and store in the fridge for upto a week.