Lunch recipe
Packable vegetarian couscous salad boxes with chickpeas, feta, cherry tomatoes, cucumber, mint, lemon, and olive oil.
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Ingredients
heatproof bowl, fork, colander, knife, chopping board
Method
Put the couscous and vegetable stock cube in a heatproof bowl, pour over 320ml boiling water, cover, and leave for 5 minutes.
Drain and rinse the chickpeas, halve the cherry tomatoes, cut the cucumber into small chunks, crumble the feta, and finely chop the fresh mint.
Fluff the couscous with a fork, then season with 1 tablespoon olive oil, half the lemon juice, and black pepper while it is still warm.
Fold the chickpeas, tomatoes, cucumber, half the feta, and half the mint through the couscous until evenly mixed.
Stir the remaining 1 tablespoon olive oil with the remaining lemon juice, drizzle it over the salad, and toss once more.
Divide between lunch boxes, then scatter over the remaining feta and mint so each box has a fresh finish.
