Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Quick couscous lunch boxes with tinned tuna, cucumber, cherry tomatoes, sweetcorn, lemon, chives, parsley, and olive oil.
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Ingredients
heatproof bowl, kettle, fork, knife, chopping board
Method
Boil the kettle, then put the couscous and crumbled vegetable stock cube in a heatproof bowl, pour over 320ml boiling water, cover, and leave for 6 minutes.
Dice the cucumber, halve the cherry tomatoes, drain the sweetcorn, chop the chives and parsley, and zest the lemon.
Fluff the couscous with a fork, then stir in 1 tablespoon olive oil, lemon zest, 2 tablespoons lemon juice, black pepper, and a small pinch of salt.
Fold the cucumber, tomatoes, sweetcorn, chives, and parsley through the couscous until evenly mixed.
Drain the tuna, flake it into large pieces, and gently fold it through so it stays visible rather than disappearing.
Divide between four lunch boxes and chill, or serve at room temperature within two hours.
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